Asian-Style Crab and Shrimp Cakes

By mschweickert

Ingredients

• 1/4 cup mayonnaise
• 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
• 1 1/2 tablespoons peanut oil

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

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