Asian Shrimp and Crab Cakes

by meow

Servings:

INGREDIENTS

1/4 cup mayonnaise (fat-free)
2 tablespoons chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons bottled Thai fish sauce (nam pla) or soy sauce
6 ounces canned crabmeat, drained,picked over,patted dry
3 ounces bay shrimp, chopped
1 1/2 cups fresh breadcrumbs, made from crustless french bread or storebought breadcrumbs
1 1/2 tablespoons peanut oil

INSTRUCTIONS

Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes. Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.

CHEF COMMENTS

After a recent trip to the east coast I fell in love with crab cakes and this is an amazing variation on the classic crab cake! Originally from epicurious.com.

Tagged: appetizers, crabcakes add tags

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