Crab and shrimp mousse cakes

1 bag of panko (Japanese bread crumbs)

2 egg whites

4 teaspoons vegetable oil

½ cup diced onion

2 tablespoons fish sauce

1½ teaspoons salt

2 tablespoons sugar

2 teaspoons minced garlic

1 teaspoon black pepper or ½ teaspoon fresh ground pepper

4 tablespoons cornstarch

1 teaspoon baking powder

2 pounds cleaned raw shrimp (patted dry with a paper towel)

2 cups picked over Dungeness crab meat

⅓ cup finely sliced scallions

Directions: Combine everything except the panko, crab meat and scallions in a food processor and blend well until the shrimp are smooth; the mixture will form a mousse and take on a whiter appearance. Remove from the food processor and place in a large mixing bowl. Fold in the crab meat and scallions.

In a shallow pan filled with the Panko scoop spoonfuls of the mousse into the panko. Coat the mousse with the panko and form into disks. Form all at once because the cakes lose their malleability after a couple of hours.

Pan fry these cakes in butter or vegetable oil on medium-high heat until the panko browns and the cakes puff up (you will know when this happens). Serve immediately as an appetizer or as the main course.

This recipe makes approximately 25 seafood cakes. If you have any left over, you can store in one layer in a plastic storage bag in your fridge for a couple of days or in your freezer for up to three months. These cakes are best served freshly made. If you have to freeze or refrigerate them for more than two days, they will not puff up and be a bit denser after cooking.

For a fun twist, buy some fresh sugar cane stalks (I last saw them at Safeway), split them into ¼ inch strips and mold the cakes onto the sugar cane strip. After you finish the cake, you can chew on the sugar cane for a sweet fibrous treat.

The following sauces are light, crisp and refreshing with these seafood cakes:

Ginger yogurt dipping sauce

In a small mixing bowl combine the following;

1 tablespoon minced fresh ginger

1 teaspoon sesame oil

1 cup plain yogurt

2 teaspoons soy sauce

1 teaspoon crushed red peppers

2 teaspoons seasoned rice wine vinegar

2 teaspoons sugar

1 tablespoon toasted sesame seeds

Vietnamese table sauce

In a small mixing bowl combine the following;

3 Thai peppers (I last saw these at Super Bear) or 1 serrano pepper finely diced

1 clove garlic minced

3 tablespoons sugar

⅔ cup water

1½ tablespoons lime juice

5 tablespoons fish sauce

Allow the flavors to fuse for an hour and serve on the side with your seafood cakes.

Enjoy Juneau!

• Brady Deal works for Sysco Foods and can be reached at deal.brady@sea.sysco.com.