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1
Preheat the oven to 250 degrees.
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2
Cut the bread into 1/4-inch dice and place on a nonstick baking sheet.
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3
Bake for about 30 minutes, without turning, or until the bread is dry, do not let the cubes brown.
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4
Dry the shrimp well with paper towels, then place in a food processor.
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5
Add the vodka or gin and puree.
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6
Spoon the shrimp puree into a medium bowl; set aside.
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7
Lightly beat the egg white with the salt and white pepper in a small bowl.
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8
Mix into the shrimp puree.
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9
Stir in the pork fat or cream.
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10
Add the water chestnuts or jicama, cilantro stems or celery leaves, scallions and gingerroot and mix until thoroughly combined.
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11
Gently fold the crabmeat into the shrimp mixture (the crabmeat should remain lumpy).
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12
Have the bread cubes ready in a large bowl on one side of the crabmeat mixture.
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13
Place the olive oil in a small bowl on the other side.
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14
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.
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15
Repeat, placing 5 or 6 spoonfuls of the crabmeat mixture on the bread cubes, spacing them so they do not touch.
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16
Use your hand to roll each lump of crabmeat into the cubes, forming a ball as you work.
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17
Gently flatten each ball into a small cake, about 2-inches in diameter; place the crab cakes on a platter or a baking sheet.
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18
Pour about 6 inches of oil into a skillet or fryer and heat to 325 degrees.
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19
Fry the crab cakes in batches until they are golden, turning once, for 3 to 4 minutes on each side; do not crowd.
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20
Remove the crab cakes with a slotted spoon and drain on paper towels.
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21
Serve with Pineapple Salsa.
