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    You are in: Home / Recipes / Asian Shrimp and Crab Cakes Recipe
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    Asian Shrimp and Crab Cakes

    Asian Shrimp and Crab Cakes. Photo by JustJanS

    1/1 Photo of Asian Shrimp and Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    spatchcock's Note:

    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

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    Units: US | Metric

    • 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


    1. 1
      Blend first 4 ingredients in medium bowl.
    2. 2
      Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
    3. 3
      Season with pepper.
    4. 4
      Place remaining 1 cup breadcrumbs on plate.
    5. 5
      Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
    6. 6
      Shape into 2 1/2-inch-diameter cake.
    7. 7
      Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
    8. 8
      Heat oil in heavy medium skillet over medium heat.
    9. 9
      Add cakes and sauté until crisp, about 5 minutes per side.

    Ratings & Reviews:

    • on February 08, 2010


      Yummy! I love the touch of ginger flavor. Used yogurt instead of mayo to cut some calories, seemed to work fine. I'll definitely be making these again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2008

      Don't know what happened to mine - the patties just fell apart. flavor was good, but I had crab hash rather than cakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2007

      I was going to make these on Sunday and started putting everything together. Something came up and I had to put everything in the fridge til Monday. Well I really think adding the fish sauce and letting it sit for a day was a really bad idea. The crab cakes ending up tasting pretty much like the fish sauce only. This is not the recipes fault and I am only putting in a review (with no rating) so that someone else doesn't make the same mistake. Live and learn, lol.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Asian Shrimp and Crab Cakes

    Serving Size: 1 (261 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 566.2
    Calories from Fat 153
    Total Fat 17.1 g
    Saturated Fat 3.2 g
    Cholesterol 144.0 mg
    Sodium 1643.6 mg
    Total Carbohydrate 63.4 g
    Dietary Fiber 4.3 g
    Sugars 7.4 g
    Protein 37.4 g

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