Ingredients:
1/4 cup fat-free mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons bottled Thai fish sauce (nam pla) or 2 teaspoons 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 or 1 1/2 cups storebought breadcrumbs
1 1/2 tablespoons peanut oil
Directions:
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 saute until crisp, about 5 minutes per side.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.