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Crab and Vegetable Cakes

Fish and Seafood

Crab and Vegetable Cakes
1 pound fresh crab meat, cartilage removed and discarded
½ cup canned bamboo shoots, rinsed, then thinly sliced
2 Chinese black mushrooms, soaked for twenty minutes, stems discarded, then thinly sliced
1 small carrot, peeled, then thinly sliced
1 small green pepper, seeded, then thinly sliced
1 celery rib, thinly angle sliced
3 eggs, beaten until light
3 Tablespoons water chestnut flour
½ teaspoon ground back pepper
1 Tablespoon Chinese rice wine
1 teaspoon thin soy sauce
1 teaspoon hot oil
½ cup vegetable oil
1. Cut crab meat into thin strips, then mix with the bamboo shoots, mushrooms, carrot, preen pepper, and the celery slices.
2. Add the beaten eggs, water chestnut flour, ground pepper, rice wine, soy sauce, and piquant oil and stir gently.
3. Heat a wok or fry pan, add the oil, then the crab meat mixture and stir-fry for one minute. Next add the vegetables and eggs, and when this partially sets, turn it over, heating it for two minutes, then remove it from the wok or pan and cut it into wedges. Put them on paper towels, then discard them and put it on a pre-heated platter and serve.

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