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Asian Shrimp and Crab Cakes





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


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.

Author's 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

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