Crab/Shrimp, Crab & Shrimp Cakes

One challenge with the cakes was keeping the binder (bread crumbs and eggs) to a minimum. Some binder is required so the cakes don't fall apart during shaping and sauteing. But fat and calories can skyrocket if too much is added. I prefer Japanese panko for this - they absorb moisture well and create a light, crisp coating on the cakes.
Mince the vegetables well for the cakes; big chunks can make shaping tricky. And be sure to chill the cakes before cooking so the panko can absorb moisture and help "glue" them together. Saute the cakes as shown or broil on a clean baking sheet-spritz the crumb side first with nonstick spray, then broil 6" from the element for 10 minutes.

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