Crab and shrimp cakes
Reduced calorie mayonnaise
2 Tbsp, fresh, chopped
1 Tbsp, (nam pla)
2 tsp, fresh, peeled and grated
2 tsp, grated
Sriracha chili sauce
6 oz, lump, picked over and flaked
¼ pound(s), medium, peeled, deveined, and chopped
Dried plain breadcrumbs
1 medium, chopped
¼ medium, slices, for serving
- 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.
- 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.
- 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.