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Asian Shrimp and Crab Cakes

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“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.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 14 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 12 cups fresh breadcrumbs, made from crustless french bread or 1 12 cups storebought breadcrumbs
  • 1 12 tablespoons peanut oil

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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