Ingredients
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1/4 cup fat-free mayonnaise
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2 tablespoons chopped fresh cilantro
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1 tablespoon chopped peeled fresh ginger
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2 teaspoons bottled Thai fish sauce (nam pla) or 2 teaspoons soy sauce
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6 ounces canned crabmeat, drained, picked over, patted dry
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1 1/2 tablespoons peanut oil
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1 1/2 cups fresh breadcrumbs, made from crustless french bread or 1 1/2 cups storebought breadcrumbs
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3 ounces bay shrimp, chopped
Instructions
- 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.