Korean Crab Cakes

Ingredients

• 1/4 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 1/2 cups fresh breadcrumbs, made from crustless French bread
• Salt and pepper to taste
• 1 1/2 tablespoons peanut oil

Directions

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.

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.

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.