BROWN RICE CRAB CAKES RECIPES

Steps:

• Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
• In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper.
• To serve place the crab cakes on a clean plate and place the lime segments around the plate.

Steps:

• Cut the finger rice cakes. The finger rice cakes bought from the supermarket are packed in two bags with marks on them. Just cut along the marks. The cut rice cake is very hard. Spread it out and steam it in a steamer or steamer for 10 minutes, and it will be soft. The swimming crab is cleaned, and the shell is disassembled, the internal organs and gills are removed, and then the crab meat is cut open and wrapped in starch. Pour an appropriate amount of edible oil into the pot. When the oil is 70% hot, put the starch-coated portunculus into the pot and fry it until it is golden brown. The way to judge whether the oil temperature is 70% hot is actually very simple: just put dry wooden chopsticks into the oil pan, and then there will be a lot of fine bubbles appearing, then you can put the ingredients into the pan for frying .
• Wash ginger, spring onion, and celery, slice and cut into sections. Pour edible oil into the pot, add sliced ginger, fry the green onion to create a fragrance, add Pixian bean paste and fry the red oil, and then put the fried crab into the pot.
• Put the steamed rice cakes into the pot, add light soy sauce, dark soy sauce, oyster sauce, sugar and salt, stir-fry over high heat, so that the ingredients are covered with sauce, add a small bowl of water, cook for 5 minutes, let the ingredients and sauce The juice blends better, throw in the celery segments and continue to stir-fry for 2 minutes on high heat.
• Plate. The spicy and enough steamed crab stir-fried rice cake is ready.
• Spicy, crispy, and Q bombs, this plate of fried rice cake with crab and crab is too delicious, I haven't let go of the soup!