Crab Cakes San Francisco
Submitted by Sue Lowes on Jun 08, 2010

Crab and white fish cakes.

Servings:
4

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 pound crabmeat
1 pound cooked, flaked white fish
8 water chestnuts, finely chopped
6 to 8 scallions, finely chopped
2 egg yolks
1/2 tsp salt
1/2 tsp fresh ground black pepper
5 tablespoons oil
2 tablespoons chopped fresh coriander
Soy Sauce

Directions:
Drain crabmeat and combine with flaked fish, water chestnuts, scallions and egg yolks. Season to taste with salt and pepper. Blend very well and form into 8 small patties. In a 12-inch skillet, saute slowly in oil, turnign once, until a delicate brown. Don't overcook. Drain on paper towels and spinkle with fresh coriander. Serve hot with soy sauce.

Cook's Notes:
These are great with a nice salad and your favorite rice pilaf.