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Thai Style Crab Cakes


You can serve these with lime wedges, or make a Thai-style dipping sauce of nam pla or soy sauce, lime juice, a little sugar and a few chopped scallions. Or yield to heresy and spike a little mayonnaise with nam pla or soy sauce.
Yield: 4
Cook Time: 15 minutes
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 and 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.
Directions
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.

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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