Zutaten für Asian Shrimp And Crab Cakes
- 1/4 cup mayonnaise
- Fresh Cilantro
- 1 teaspoon grated fresh ginger
- Thai Fish Sauce
- 1 cup cooked crab meat
- 1/2 cup cooked shrimp, chopped
- 1 1/2 cups panko bread crumbs, divided
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- freshly ground black pepper to taste
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Zubereitung von Asian Shrimp And Crab Cakes
- In a medium bowl, combine 1/4 cup mayonnaise, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon grated ginger.
- Gently fold in 1 cup cooked crab meat, 1/2 cup cooked shrimp (chopped), and 1/2 cup panko breadcrumbs.
- Season generously with freshly ground black pepper to taste.
- Place 1 cup panko breadcrumbs on a plate.
- Divide the crab mixture into fourths. Take one-fourth of the mixture and gently press it into the breadcrumbs, turning to coat evenly.
- Shape the coated mixture into a 2 1/2-inch diameter cake.
- Repeat steps 5 and 6 with the remaining crab mixture and breadcrumbs, forming 4 cakes in total.
- Heat 2 tablespoons of vegetable oil in a heavy medium skillet over medium heat.
- Carefully place the crab cakes in the hot skillet and sauté for 5-7 minutes per side, or until golden brown and heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
29g
Fat
16g
Carbs
21g
