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

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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

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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