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1
Roughly chop the raw shrimp (see Cook's Note*) and place in a large bowl.
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2
In a small bowl, whip the egg whites with a fork until frothy.
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3
Stir in the cream, salt, pepper, and cumin seeds.
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4
Combine with chopped shrimp.
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5
Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
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6
Press any excess moisture out of the crab meat in a colander.
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7
Combine the crab with the shrimp mixture.
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8
Pour the panko into a wide, shallow dish.
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9
Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko.
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10
Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko.
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11
Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet.
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12
Refrigerate for 30 minutes until firm.
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13
Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple.
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14
Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side.
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15
Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
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16
Serve with Ginger-Lime Dipping Sauce on the side.
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17
*Cook's Note: It's important that the shrimp are well chopped or the cakes won't hold together.
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18
1 cup sugar
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19
1 cup water
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20
1 cup peeled, thinly sliced, fresh ginger
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21
1 teaspoon kosher salt
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22
1/3 cup cilantro leaves
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23
3 tablespoons lime juice
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24
1 fresh green Thai chile, seeded, roughly chopped*
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25
2 tablespoons roughly chopped green onion, green part only
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26
*Can be found in Asian markets or produce shops
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27
Special equipment: a fine sieve
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28
Put sugar, water, ginger, and salt in a heavy-bottomed saucepan.
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29
Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes).
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30
Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
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31
In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds).
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32
Add ginger syrup and pulse until combined.
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33
Serve at room temperature.
