Thai Style Crab Cakes

Name: Thai Style Crab Cakes
Total time: 45 min
Ingredients: 6 medium raw shrimp, shelled, washed and deveined; 1 teaspoon nam pla (fish sauce); 1 pound fresh lump crab meat, picked over for cartilage; 1 egg; 1/4 cup chopped scallion; 1/4 cup chopped cilantro; 1 fresh chili, preferably Thai, minced; 1 teaspoon minced fresh ginger; Salt; freshly ground black pepper; 2 to 3 tablespoons bread crumbs, preferably fresh; About 1/2 cup all-purpose flour for dredging; Peanut or vegetable oil as needed; Lime wedges for serving

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Total: 45 minutes

Servings: 4

Author : Mark Bittman

crab shrimp

Instructions

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Step 1

Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

Step 2

Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

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