ASIAN-STYLE CRAB AND SHRIMP CAKES

Asian-Style Crab and Shrimp Cakes image

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.