Asian Shrimp and Crab Cakes

READY IN: 15mins
Recipe by spatchcock

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.

Top Review by Lisa Miller

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.

Ingredients Nutrition

Directions

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

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