- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped peeled fresh ginger
- 2 teaspoons 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
- 1 1/2 tablespoons peanut oil
- 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.