Korean Crab Cakes Recipe

• ¼ cup Mayonnaise
• 2 tbsp fresh Cilantro (chopped)
• 1 tbsp fresh Ginger (chopped)
• 2 tsp Asian Fish Sauce (nuoc mam or nam pla)
• 1 (6 ounce) can Crabmeat (drained, flaked and cartilage removed)
• 3 ounces Shrimp (chopped)
• 1½ cups fresh Breadcrumbs (made from crustless French bread)
• Salt (to taste)
• Pepper (to taste)
• 1½ tbsp Peanut Oil

• Combine together mayonnaise, cilantro, ginger and fish sauce in a medium bowl.
• Add in crab, shrimp and ½ cup breadcrumbs. Mix well.
• Add salt and pepper.
• Scatter he remaining 1 cup breadcrumbs on a plate or shallow bowl.
• Divide the crab mixture into 4 portions.
• Drop each portion into breadcrumbs and turn to coat evenly.
• Shape the portions into a circle or oval.
• Place a heavy skillet on medium heat and heat peanut oil.
• Cook the crab cakes for about 5 minutes on each side.
• When the cakes turn golden brown, remove and transfer on a serving plate.
• Serve hot.