Best Asian Shrimp And Crab Cakes Recipes

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ASIAN-STYLE CRAB AND SHRIMP CAKES



Asian-Style Crab and Shrimp Cakes image

Categories     Ginger     Sauté     Quick & Easy     Crab     Shrimp     Spring     Pan-Fry     Cilantro     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 8

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

Steps:

  • 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.

ASIAN SHRIMP AND CRAB CAKES



Asian Shrimp and Crab Cakes image

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 epicurious.com.

Provided by spatchcock

Categories     Crab

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 566.2, Fat 17.1, SaturatedFat 3.2, Cholesterol 144, Sodium 1643.6, Carbohydrate 63.5, Fiber 4.4, Sugar 7.5, Protein 37.4

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