Pan-Fried Crab Cakes

Ingredients

• 1 pound medium-firm bean curd

• 1 pound king crab legs (about 1 cup crab meat), or 1 cup lump or backfin crabmeat

• 3 eggs (divided use)

• 1 tablespoon rice wine (or vermouth)

• 1 green onion, white and pale green part only, finely minced

• 2 cloves garlic, crushed and finely chopped

• 1 tablespoon sesame oil

• Pinch of salt

• Pinch of freshly ground black pepper

• 1 cup all-purpose flour

• 2 tablespoons vegetable oil (divided use)

• 1 lemon, quartered (garnish)

• Pinch of hot red pepper threads, snipped into small pieces (garnish)

• Parsley sprigs (garnish)

• Vinegar Soy Sauce (see recipe below)

Instructions

Wrap the bean curd in a paper towel and squeeze out as much liquid as possible. Combine bean curd in a large mixing bowl with crab meat, 1 egg, rice wine (or vermouth), green onion, garlic, sesame oil, salt, and pepper. Lightly mix together with a wooden spoon. Do not over mix. Divide mixture into 8 balls and flatten into small cakes, each about 3 inches in diameter.

Spread flour on a small plate. Lightly beat remaining eggs in a shallow bowl with a few drops of water.

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium high heat until oil is very hot but not smoking. Meanwhile, working with 4 crab cakes, dredge each one in flour and coat with the egg. Quickly add the crab cakes to the skillet and cook for 2 minutes, or until the coating is golden yet moist. Flip the cakes and cook for 2 minutes longer. Transfer the finished crab cakes to a tray, and cook the remaining 4 crab cakes in the same way.

To serve, arrange crab cakes on a large platter or on 4 individual plates (2 crab cakes each). Garnish with lemon, pieces of hot pepper threads, and parsley. Serve as an entree or side dish, accompanied by Vinegar Soy Sauce, in small individual bowls, as a dipping sauce.