½ tsp (2 mL) salt
1 tsp freshly grated ginger or ½ tsp (2 mL) ground ginger
¾ - 1 cup (175 – 250 mL) finely chopped cooked crab, shrimp or other seafood
2 green onions, finely chopped
2 tbsp (30 mL) chopped cilantro
1 stalk celery, thinly sliced
2 cups fresh bean sprouts, finely chopped (500 mL)
1 – 2 tbsp (15 – 30 mL) butter or canola oil
¼ cup (50 mL) soy sauce
1 tbsp (15 mL) lemon juice
In a bowl, beat together eggs, salt and ginger. Stir in seafood, onions, cilantro, celery and bean sprouts. In a 9-inch (23 cm) skillet (preferably non-stick), heat 1 tbsp (15 mL) butter. Drop ¼ cup (50 mL) mixture to form each patty, flattening slightly. Cook about 2 minutes or until lightly set and golden brown on bottom. Turn over and cook other side until golden brown. Remove to warm platter. Repeat with remaining mixture, using additional butter if necessary.
To prepare sauce combine soy sauce and lemon juice in a small container. To serve, sprinkle sauce sparingly over patties, (if desired).
Makes about 20 small patties; suggest 5 patties each serving.
Carbohydrate: 5.4 g
Protein: 16.1 g
Fat: 12.4 g
Sodium: 1121.4 mg