Recipe for Spicy Crab Cakes



* 1/2 kilo of white and round miki (NOODLES)
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions


* 1/4 kilo pork, cut into small cubes\
* 1/4 kilo chicken giblets & liver
* 2-3 chicken wings, cut into small pieces
* 1/4 kilo fresh shrimps, shelled
* 2 large onions, quartered
* 3 cloves garlic crushed
* 1 pc. medium sized carrots, round thin slices
* 1/4 kilo cabbage, chopped 1 1/2" squares
* 1/4 kilo cauliflower, break into flowerettes
* 2-3 stalks leeks, chopped 2" long
* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
1 cup KRAFT Mayo Real Mayonnaise, divided
2 Tbsp. lime juice, divided
1 envelope GOOD SEASONS Zesty Italian Salad Dressing Mix
2 cans (6 oz. each) crabmeat, drained, flaked
1 cup dry bread crumbs, divided
2 Tbsp. chopped green onion
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. grated lime peel


MIX 1/2 cup of the mayo, 1 Tbsp. of the lime juice and salad dressing mix. Add crabmeat, 1/2 cup of the bread crumbs and onion.
SHAPE into 8 (1/2-inch-thick) patties; coat with remaining bread crumbs.
COOK patties in large nonstick skillet on medium heat 3 minutes on each side or until browned on both sides and thoroughly heated.
MEANWHILE, mix remaining mayo, lime juice, sour cream and lime peel in small bowl. Serve with crab cakes.

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