Cilantro Crab Cakes

• 2 pounds Crab Meat, Cleaned
• 8 ounces, weight Shrimp, Minced To A Paste
• 2 Tablespoons Chili-garlic Paste
• 3 cloves Garlic, Minced
• 1/4 cups Mayonnaise
• 1 whole Egg, Lightly Beaten
• 1 bunch Cilantro, Finely Chopped
• 1 bunch Green Onions, Finely Chopped
• 2 slices Ginger Root, Minced (totaling 2" Peeled)
• 1 teaspoon Lime Juice, To Taste
• 2 teaspoons Soy Or Fish Sauce
• 2 cups Panko Bread Crumbs
• 1/4 cups Oil, For Frying

1. 1.
2. Mix everything but the bread crumbs together in a large bowl.
3. Cover and toss in the fridge for at least one hour to let the flavors get acquainted.
4. 2.
5. At that point, stir in the panko until your mixture reaches the desired consistency.
6. Heat approximately a quarter cup of oil in a wok (til it almost smokes), and slide in slightly smaller than palm-sized disks.
7. Fry for 2-3 minutes per side.
8. Theyre done when slightly darker than golden brown.
9. 3.
10. Remove from the oil, drain for a few moments over paper towels ... and remind yourself to double the recipe next time.
11. Were big fans of lots of garlic and spice.
12. Feel free to tone these down if you prefer.

crab meat, weight shrimp, chiligarlic, garlic, mayonnaise, egg, cilantro, green onions, ginger, lime juice, sauce, bread crumbs, oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cilantro-crab-cakes/ (may not work)