Asian Shrimp and Crab Cakes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from . Ingredients:
1/4 cup fat-free mayonnaise |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped peeled fresh ginger |
2 teaspoons bottled thai fish sauce (nam pla) or 2 teaspoons 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 or 1 1/2 cups storebought breadcrumbs |
1 1/2 tablespoons peanut oil |
Directions:
1. Blend first 4 ingredients in medium bowl.
2. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
3. Season with pepper.
4. Place remaining 1 cup breadcrumbs on plate.
5. Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
6. Shape into 2 1/2-inch-diameter cake.
7. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
8. Heat oil in heavy medium skillet over medium heat.
9. Add cakes and sauté until crisp, about 5 minutes per side.
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