Asian Shrimp and Crab Cakes

Recipe by spatchcock
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups fresh breadcrumbs, made from crustless french bread or 1 1/2 cups storebought breadcrumbs
  • 1 12
    tablespoons peanut oil
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DIRECTIONS

  • 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.
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