Crab and shrimp cakes

SmartPoints® value per serving
Total Time
32 min
20 min
12 min
Mesclun makes a nice bed for these crispy fish cakes. It seems just as easy to make four of these fish cakes as two, so wrap and refrigerate any leftovers for a cold lunch up to two days later. Or place a fish cake on a plate and microwave on High until heated through, 1–2 minutes and serve warm. Sriracha is an Asian hot sauce is made from sun-ripened chiles and has a sweet-tangy spiciness. You can find it in the ethnic-food aisle of some supermarkets and in most Asian markets. As a substitute you can mix a little chile garlic sauce with some ketchup.


Reduced calorie mayonnaise

¼ cup(s)


2 Tbsp, fresh, chopped

Fish sauce

1 Tbsp, (nam pla)

Ginger root

2 tsp, fresh, peeled and grated

Lime zest

2 tsp, grated

Sriracha chili sauce

1 tsp

Cooked crabmeat

6 oz, lump, picked over and flaked

Uncooked shrimp

¼ pound(s), medium, peeled, deveined, and chopped

Dried plain breadcrumbs


Uncooked scallion(s)

1 medium, chopped

Peanut oil

1½ Tbsp


¼ medium, slices, for serving


  1. Combine the mayonnaise, cilantro, fish sauce, ginger, lime zest, and Sriracha sauce in a medium bowl. Add the crabmeat, shrimp, 1/3 cup of the bread crumbs and the scallion; mix with a fork until well combined.
  2. Spread the remaining 1/3 cup bread crumbs onto a plate. Shape the fish mixture into 4 balls. Roll each ball in the bread crumbs then flatten each into a 3-inch diameter cake.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the fish cakes and cook until crisp and golden on the outside and cooked through in the center, about 6 minutes on each side. Serve at once with lemon. Yields 1 fish cake per serving.