ingredients are as follows :

3/4 pound raw shrimp, peeled and deveined, tail removed
2 egg whites
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds
1/2 cup 1/4-inch cubes peeled jicama
3 green onions, white parts only, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 1/2 tablespoons rasped or finely grated ginger
3 minced kaffir lime leaves
3/4 pound crabmeat
3 cups panko bread crumbs*
Vegetable oil, for frying
Ginger-Lime Sauce, recipe follows

* Panko, coarse Japanese bread crumbs, can be found in Asian markets or produce shops

Special equipment: a deep fryer, slotted spoon or spider and rasp

Cooking Recipe:

Roughly chop the raw shrimp (see Cook's Note*) and place in a large bowl.

In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.

Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.

Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.

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. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.

Serve with Ginger-Lime Dipping Sauce on the side.

*Cook's Note: It's important that the shrimp are well chopped or the cakes won't hold together.

Ginger-Lime Dipping Sauce:
1 cup sugar
1 cup water (tap water should be fine unless the recipe calls for bottled water)
1 cup peeled, thinly sliced, fresh ginger
1 teaspoon kosher salt
1/3 cup cilantro leaves
3 tablespoons lime juice
1 fresh green Thai chile, seeded, roughly chopped*
2 tablespoons roughly chopped green onion, green part only

*Can be found in Asian markets or produce shops

Special equipment: a fine sieve

Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.

In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.

Serve at room temperature.