Tofu Crab Cakes(Yan)

* 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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