*  Exported from  MasterCook  Buster  *
 
                           Tofu Crab Cakes (Yan)
 
 Recipe By     : Martin Yan’s Asia, KQED Books, 1997
 Serving Size  : 10   Preparation Time :
 Categories    : Tofu                             Martin Yan
                 Fish-Shells
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***DIPPING SAUCE***
      3/4  cup           japanese soup stock; dashi
                         OR chicken stock
      1/3  cup           sweet cooking rice wine; mirin
    3      tablespoons   soy sauce
    1      tablespoon    sugar
    1      tablespoon    minced ginger
    1      tablespoon    cornstarch -- dissolved in
    2      tablespoons   water
    4                    dried black mushrooms
   14      ounces        extra-firm tofu
      1/2  pound         cooked crabmeat -- flaked
      1/2  cup           small cooked shrimp -- coarsely chopped
    2                    green onions -- minced
    2                    eggs
    1      tablespoon    minced ginger
    1      teaspoon      sugar
      3/4  teaspoon      salt
    1      tablespoon    water
                         cornstarch or flour
      1/2  cup           japanese-style bread crumbs; panko
                         cooking oil
                         sliced green onion
                         toasted white sesame seeds
 
 a. Soak mushrooms in warm water to cover until softened, about 20 minutes;
 drain. Discard stems; trim and finely dice caps, and place in a large bowl.
 
 b. Drain tofu. Place in a colander and crumble with your hands; let drain
 for 15 minutes. Place tofu in a clean dish towel; twist towel around tofu
 to extract all moisture. Add tofu to mushrooms.
 
 c. Add crabmeat, shrimp, minced green onions, white of 1 egg, ginger,
 sugar, salt and white pepper. Mix well. Using about 1/4 cup for each, shape
 mixture into ten 1/2-inch-thick cakes.
 
 1. In a small pan, combine dashi, mirin, soy sauce, sugar and ginger;
 simmer for 3 minutes. Add cornstarch solution to sauce and cook, stirring,
 until sauce boils and thickens. Keep sauce warm.
 
 2. Lightly beat remaining egg yolk and egg with water. Dip crab cakes into
 cornstarch; shake off excess. Dip into egg, drain briefly, then coat with
 bread crumbs.
 
 3. Place a wide frying pan over medium heat. Add oil to a depth of 1/4
 inch. When oil is hot, add crab cakes and pan-fry, uncovered, turning once,
 until golden brown, 5 to 6 minutes per side. Lift out and drain on paper
 towels.
 
 4. Arrange cakes on a serving platter. Pour sauce over; garnish with green
 onion and sesame seeds.
 
 Makes 10 crab cakes.
 
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