1/2 tsp. hot sauce
6 eggs
1 can drained bean sprouts
1 (7 oz.) can crab meat
4 scallions, thinly sliced
2 tbsp. salad oil

Combine hot sauce and eggs; beat lightly with fork. Stir in sprouts, crab meat and scallions. Heat 2 tablespoons oil in skillet; add 1/4 of egg mixture. Cook on both sides until lightly browned. Cook remaining mixture in same manner. Makes 4 crab cakes. Serve with sweet and sour sauce.