Prep 5 mins
Cook 10 mins
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.
- 59.14 ml fat-free mayonnaise
- 29.58 ml chopped fresh cilantro
- 14.79 ml chopped peeled fresh ginger
- 9.85 ml bottled Thai fish sauce (nam pla) or 9.85 ml soy sauce
- 170.09 g canned crabmeat, drained, picked over, patted dry
- 85.04 g bay shrimp, chopped
- 354.88 ml fresh breadcrumbs, made from crustless french bread or 354.88 ml storebought breadcrumbs
- 22.18 ml peanut oil
- 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.
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.
Don't know what happened to mine - the patties just fell apart. flavor was good, but I had crab hash rather than cakes.
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.