Recipe(tried): Pan-Fried Crabmeat Cakes (using bean sprouts and bamboo shoots)

PAN-FRIED CRABMEAT CAKES

1/2 lb bean sprouts
1/2 cup bamboo shoots
1 onion
3 1/2 tablespoons oil, divided use
1/2 lb lump crabmeat
5 eggs
1 tablespoon cornstarch
2 tablespoons soy sauce
1/4 teaspoon salt
Dash ground black pepper

Blanch bean sprouts. Sliver bamboo shoots and onion. Heat 2 tablespoons oil. Add vegetables and stir-fry about 1 minute. Transfer to a deep bowl.

Pick over and mince crabmeat; add to vegetables.

Beat eggs and add to crab along with cornstarch, soy sauce, salt and pepper. Mix well to blend.

Heat remaining 1 1/2 tablespoons oil. Add crabmeat mixture about 2 tablespoons at a time, dropping it like pancake batter to form thin cakes. Brown cakes lightly on one side; turn with a spatula and brown on the other. Repeat (adding more oil as needed) until crabmeat mixture is used up.

Keep cakes warm until ready to serve.

VARIATIONS:
- For the bean sprouts, substitute shredded celery.
- Mince the vegetables and, add directly to the crabmeat (without stir frying).

Makes 4 servings