Korean Crab Cakes

Ingredients

  • ¼ cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons Asian fish sauce (nuoc mam or nam pla)
  • 1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
  • 3 ounces chopped shrimp
  • 1 ½ cups fresh breadcrumbs, made from crustless French bread
  • salt and pepper to taste
  • 1 ½ tablespoons peanut oil

    • Directions

  • Step 1

    In a medium bowl, mix together mayonnaise, cilantro, fresh ginger, and fish sauce. Mix in crab, shrimp, and 1/2 cup bread crumbs. Season with salt and pepper to taste.

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  • Step 2

    Place remaining 1 cup breadcrumbs on a plate or shallow bowl. Drop 1/4 of the crab mixture onto breadcrumbs, and turn to coat. Shape into a circle or oval. repeat with remaining crab mixture.

  • Step 3

    Heat oil in a heavy skillet over medium heat. Cook cakes in oil for about 5 minutes per side, or until golden brown and cooked through.

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