Ingredients
-
1/4
-
2
-
1
-
2
-
6
-
3
-
1 1/2
-
1 1/2
-
-
-
-
-
-
-
Directions
Asian Shrimp and Crab Cakes, 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 , 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 , 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
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Steps
|
1
Done
|
Blend First 4 Ingredients in Medium Bowl. |
|
2
Done
|
Mix in Crabmeat, Shrimp and 1/2 Cup Breadcrumbs. |
|
3
Done
|
Season With Pepper. |
|
4
Done
|
Place Remaining 1 Cup Breadcrumbs on Plate. |
|
5
Done
|
Drop 1/4 of Crab Mixture Into Breadcrumbs; Turn to Coat. |
|
6
Done
|
Shape Into 2 1/2-Inch-Diameter Cake. |
|
7
Done
|
Repeat Coating and Shaping With Remaining Crab Mixture and Crumbs, Forming Total of 4 Cakes. |
|
8
Done
|
Heat Oil in Heavy Medium Skillet Over Medium Heat. |
|
9
Done
|
Add Cakes and Saut Until Crisp, About 5 Minutes Per Side. |
