Ingredients

• 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

Directions

Ginger-Lime Dipping Sauce:

1 cup sugar

1 cup 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.