Ingredients

Shrimp and Crab Cakes With Ginger Lime Dipping Sauce

• 3/4 pound raw shrimp, peeled and deveined, tail removed (375 g)
• 2 egg whites
• 1/4 cup heavy cream (60 mL)
• 1 1/2 teaspoons kosher salt (7 mL)
• 1/4 teaspoon freshly ground black pepper (1 mL)
• 1/4 teaspoon cumin seeds (1 mL)
• 1/4 cup 1/4-inch/6 mm cubes peeled jicama (125 mL)
• 3 green onions, white parts only, finely chopped
• 2 tablespoons chopped fresh cilantro (45 mL)
• 1 1/2 tablespoons rasped or finely grated ginger (22 mL)
• 3 minced kaffir lime leaves
• 3/4 pound crab meat (375 g)
• 3 cups panko bread crumbs (750 mL)*
• Vegetable oil for frying
• Ginger-Lime Sauce, recipe follows

Ginger Lime Dipping Sauce

• 1 cup sugar (250 mL)
• 1 cup water (250 mL)
• 1 cup peeled, thinly sliced, fresh ginger (250 mL)
• 1 teaspoon kosher salt (5 mL)
• 1/3 cup cilantro leaves (75 mL)
• 3 tablespoons lime juice (45 mL)
• 1 fresh green Thai chili**, seeded, roughly chopped
• 2 tablespoons roughly chopped green onion, green part only (30 mL)

Description

Shrimp And Crab Cakes With Ginger Lime Dipping Sauce - A Recipe From Food Network Canada. Notes:<BR><BR> *Panko, Coarse Japanese Breadcrumbs, Can Be Found In Asian Markets Or Produce Shops.<BR><BR> **Can Be Found

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