Thai Style Crab Cakes

• 1 pound fresh lump crab meat, picked over for cartilage
• 1 teaspoon nam pla (fish sauce)
• 1 egg
• 1/4 cup chopped scallion
• 1/4 cup chopped cilantro
• 1 fresh chili, preferably Thai, minced
• 1 teaspoon minced fresh ginger
• Salt and freshly ground black pepper
• 2 to 3 tablespoons bread crumbs, preferably fresh
• About 1/2 cup all-purpose flour for dredging
• Peanut or vegetable oil as needed
• Lime wedges for serving.

1. 1. Puree shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp puree, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
2. 2. Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges

crab meat, fish sauce, egg, scallion, cilantro, fresh chili, fresh ginger, salt, bread crumbs, flour, peanut

Taken from www.epicurious.com/recipes/member/views/thai-style-crab-cakes-50053455 (may not work)