lotus leaf and crab. Place the conpoy in a rice bowl and add 60ml (¼ cup) cool water. Put the bowl in a tiered steamer (or on a low-footed rack in a wok) over simmering water and cover with the lid.

In a large mixing bowl, whisk together mayo ... Place a small piece of butter on the top center of each crab cake. 5. Cover with plastic wrap and chill in refrigerator for at least 30 minutes ...

For the crab cakes, gently mix together the crabmeat, diced bread, mayonnaise, and green onions in a bowl. Season with Tabasco, salt, and pepper. Put the bread crumbs in a shallow bowl.

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...