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Packed with all the same great recipes, Asian Cooking is now back by popular demand. Filled with recipes for soups, salads, appetizers, main courses, sides, sauces, condiments and desserts—each boasting unique flavours, brilliant colours and pleasing textures. Glossaries of ingredients, cooking equipment, and regional Asian flavours will assist you along the way.
  • $16.99 CAN
  • $16.99 US/INTL
Asian Cooking
Surprise Crab Cakes

Surprise Crab Cakes      "Surprise Crab Cakes" is available in PDF format print friendly version
These cute cakes are even better when dipped in lime ginger sauce.
 
Cans of crabmeat (4 1/4 oz., 120 g,22
each), drained and cartilage removed
 
All-purpose flour1 1/2 cups375 mL
Water1 1/2 cups375 mL
Salt1/2 tsp.2 mL
Pepper1/8 tsp.0.5 mL
 
Medium potato, peeled and cut11
into very thin strips and then in
half (or coarsely grated)
Green onion, chopped11
Fish sauce1 tsp.5 mL
 
Raw large shrimp (about 50), peeled3/4 lb.340 g
and deveined
Cooking oil, for deep-frying
 
Place crab in food processor. Process until paste-like consistency.

Stir flour into water in medium bowl until smooth. Add salt, pepper and crab. Stir well.

Add potato, green onion and fish sauce. Stir.

Place about 1 tbsp. (15 mL) batter in small shallow bowl. Swirl shrimp in batter, leaving tail uncoated. Scrape shrimp and batter with rubber spatula into hot (375°F, 190°C) cooking oil in wok. Deep-fry, turning over once, until golden. Repeat with remaining batter and shrimp. Makes 50 crab cakes.
 
1 crab cake: 67 Calories; 4.8 g Total Fat; 72 mg Sodium; 2 g Protein; 4 g Carbohydrate; trace Dietary Fiber
 
 
 
Reprinted from Asian Cooking © Company's Coming Publishing Limited

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