Asian Shrimp and Crab Cakes
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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 cup | fresh breadcrumbs, made from crustless french bread or | | storebought breadcrumbs | 1-1/2 tbsp. | peanut oil |
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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.
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 epicurious.com.
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