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Print this Recipe    Crabcakes 30

100-Corner Crab Cakes

1 pound loaf thinly sliced white bread, crusts removed
3/4 pound shrimp, peeled, deveined, rinsed
3 tablespoons sherry
1 large egg white
1 teaspoon coarse or kosher salt
1/4 teaspoon freshly ground white pepper
1/4 cup heavy cream
1/3 cup finely chopped water chestnuts
2 tablespoons finely chopped cilantro
2 green onions, white part, finely chopped
1 tablespoon peeled, grated gingerroot
3/4 pound fresh crabmeat
about 2 tablespoons olive oil for dipping
corn oil for deep-frying

Preheat oven to 250F.

Cut bread into 1/4" dice and place on a nonstick baking sheet. Bake
for about 30 minutes, without turning, or until the bread is dry,
do not let the cubes brown.

Dry the shrimp well with paper towels, then place in a food processor.
Add the sherry and puree.

Place shrimp puree in a medium bowl; set aside.

Lightly beat egg white with the salt and white pepper. Add to the
shrimp puree. Stir in the cream. Mix in the water chestnuts,
cilantro, scallions, and gingerroot.

Gently fold the crabmeat into the shrimp mixture (the crabmeat
should remain lumpy).

Have the bread cubes ready in a large bowl on one side of the
crabmeat mixture.

Place the olive oil in a small bowl on the other side.

Oil a tablespoon by dipping it into the olive oil, then scoop up
1 heaping tablespoon of the shrimp-crab mixture and place it on
top of the bread cubes.

Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the
bread cubes, spacing them so they do not touch.

Roll each lump of crabmeat into the cubes, forming a ball as you
work. Gently flatten each ball into a small cake, about 2-inches
in diameter; place the crab cakes on a platter or a baking sheet.

Pour about 6" of oil into a skillet or fryer and heat to 325F.

Fry the crab cakes in batches until they are golden, turning once,
3 to 4 minutes on each side; do not crowd.

Remove the crab cakes with a slotted spoon and drain on paper
towels.

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