Ingredients
2
tbsp chopped fresh cilantro
1
tbsp chopped peeled fresh ginger
2
tsp 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
Directions
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.
2.
Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.
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