Instructions: 1. Blanch bean sprouts. Sliver bamboo shoots and onion.

2. Heat oil. Add vegetables and stir-fry about 1 minute. Transfer to a deep bowl.

3. Pick over and mince crabmeat; add to vegetables. Beat eggs and add along with cornstarch, soy sauce, salt and pepper. Mix well to blend.

4. Heat remaining oil. Add crabmeat mixture about 2 tablespoons at a time, dropping it like pancake batter to form thin cakes.

5. Brown cakes lightly on one side; turn with a spatula and brown on the other. Repeat (adding more oil as needed) until crabmeat mixture is used up. Keep cakes warm until ready to serve. VARIATIONS:

1. For the bean sprouts, substitute shredded celery.

2. Mince the vegetables and, add directly to the crabmeat. (Omit step 2.)

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