Asian Shrimp and Crab Cakes

Name: Asian Shrimp and Crab Cakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 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

Submitted 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."

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photo by JustJanS

Ready In:: 15mins
Ingredients:: 8
Serves:: 2

ingredients

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

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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Reviews

Turned out very nicely. They are delicate, and require a bit of finesse in turning to keep them together, but having said that, without egg, they stayed together much better than anticipated. The flavor was really good, the combination of crab and shrimp seem to complement each other, and fresh ginger adds just the right flavor. I had purchased 1/2 pound of medium shrimp and had kept 6 out for summer rolls, so did use a bit more than the 3 ounces called for. I cleaned, deveined, and chopped the raw shrimp and added to the mixture. Cooking for 5 or 7 minutes a side was enough so that the shrimp were nicely pink.

John G.
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.

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

dianegrapegrower
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.

Kim127
yummy and so easy to make.

parker13