Asian Shrimp And Crab Cakes

• 1/4 cup fat-free mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped peeled fresh ginger
• 2 teaspoons bottled Thai fish sauce (nam pla) or 2 teaspoons soy sauce
• 6 ounces canned crabmeat, drained, picked over, patted dry
• 3 ounces bay shrimp, chopped
• 1 1/2 cups fresh breadcrumbs, made from crustless french bread or 1 1/2 cups storebought breadcrumbs
• 1 1/2 tablespoons peanut oil

1. Blend first 4 ingredients in medium bowl.
2. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
3. Season with pepper.
4. Place remaining 1 cup breadcrumbs on plate.
5. Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
6. Shape into 2 1/2-inch-diameter cake.
7. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
8. Heat oil in heavy medium skillet over medium heat.
9. Add cakes and saute until crisp, about 5 minutes per side.

mayonnaise, fresh cilantro, fresh ginger, bottled thai fish sauce, crabmeat, bay shrimp, fresh breadcrumbs, peanut oil

Taken from www.food.com/recipe/asian-shrimp-and-crab-cakes-93540 (may not work)