Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Korean Crab Cakes
- add review
- #104099
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh ginger
2 teaspoons Asian fish sauce (nuoc mam or nam pla)
1 can (6 ounce size) crabmeat, drained, flaked and cartilage removed
3 ounces chopped shrimp
1 1/2 cup fresh breadcrumbs, made from crustless French bread
salt and pepper, to taste
1 1/2 tablespoon peanut oil
directions
In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Mix in crab, shrimp, and 1/2 cup bread crumbs. Season with salt and pepper to taste.
Place remaining 1 cup breadcrumbs on a plate or shallow bowl. Drop 1/4 of the crab mixture onto breadcrumbs, and turn to coat. Shape into a circle or oval. repeat with remaining crab mixture.
Heat oil in a heavy skillet over medium heat. Cook cakes in oil for about 5 minutes per side, or until golden brown and cooked through.
added by
99bottlesofbeer
nutrition data
263 calories, 19 grams fat, 9 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments