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
Surprise Crab Cakes print friendly version
|These cute cakes are even better when dipped in lime ginger sauce.|
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|