This recipe can be prepared in 45 minutes or less.
Serve steamed rice, and drizzle oriental sesame oil and rice vinegar over blanched snow peas. Mango sorbet topped with sliced tropical fruits is the perfect finale.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
1/4 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons bottled Thai fish sauce (nam pla) or 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
1 1/2 tablespoons peanut oil
Preparation
Step 1
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.
Step 2
Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.
