Crab Cakes

Name: Crab Cakes
Yield: 8.0
Ingredients: Salt; 20.0 Green Soybeans About Pods; 1.0 tablespoon White Vinegar; 8.0 Sl Lotus Root Cut In Half; 0.5 pound Firm Tofu; 1.0 Egg White; 2.0 teaspoon Extra Virgin Olive Oil; 1.0 cup Cornstarch Freshly Ground Black Pepper; 0.5 T Plus Soy Sauce; 1.0 pound Jumbo Lump Crab Meat Picked Over To Remove Cartilage; 2.0 cup Vegetable Oil; 2.0 tablespoon Freshly Squeezed Lemon Juice; 1.0 tablespoon Finely Grated Ginger

Crab Cakes — une recette communautaire sur Potlikkr.

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🍽 Pour 8.0

Ingrédients

Salt
20.0 Green Soybeans About Pods
1.0 tbsp White Vinegar
8.0 Sl Lotus Root Cut In Half

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Méthode (aperçu)

1
Time required: 1 1/2 hours
2
This is the sixth of eight columns by Tadashi Ono, the chef at Sono in Manhattan. They are written with Mark Bittman in an article MASTER CHEF "Airy Crab Cakes, Reinvented With Tofu' dated February 9, 2000.

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