Preheat the oven to 250 degrees.

Cut the bread into 1/4-inch dice and place on a nonstick baking rag. Bake
for approximately 30 proceedings, without turning, or until the bread is dry, do not
let the cubes brownish.

Dry the shrimp well with paper towels, then place in a food processor. Add
the vodka or gin and strain. Spoon the shrimp puree into a medium bowlful; set
parenthesis.

Lightly beat the egg white with the salt and white pepper in a small trough.
Mix into the shrimp strain. Stir in the pork fat or drub. Add the water
chestnuts or jicama, cilantro stems or celery leaves, scallions and
gingerroot and mix until thoroughly combined.

Gently fold the crabmeat into the shrimp assortment (the crabmeat should
remain lumpy).

Have the bread cubes ready in a large bowl on one side of the crabmeat
assortment. Place the olive oil in a small bowl on the other slope. Oil a
tablespoon by dipping it into the olive oil, then scoop 1 heaping
tablespoon of the shrimp-crab mixture and place it on top of the bread
cubes. Restate, placing 5 or 6 spoonfuls of the crabmeat mixture on the
bread cubes, spacing them so they do not hint.

Use your hand to roll each lump of crabmeat into the cubes, forming a ball
as you workplace. Gently flatten each ball into a small bar, astir 2-inches in
diameter; place the crab cakes on a platter or a baking rag.

Pour around 6 inches of oil into a skillet or fryer and heat to 325 degrees.
Fry the crab cakes in batches until they are lucky, turning erstwhile, for 3 to
4 minutes on each face; do not push. Remove the crab cakes with a slotted
spoon and drain on paper towels.

Serve with Pineapple Salsa.

Issue: 20 to 30 crabcakes