|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
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 cups fresh breadcrumbs, made from crustless french bread or storebought breadcrumbs
1-1/2 tbsp. peanut oil
|
Directions:
|
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.
|
Comments from meow
:
|
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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
