Wait till you try Chef Guerrieri's Shrimp and Basil Pesto Cakes! Guaranteed to make you forget the crab meat!

Peel shrimp and remove the vein. Slice a good amount of fresh ginger. Chop the ginger and join it with the same amount as chopped garlic. Put aside.

Cut the shrimp into semi small/med chunks. Put aside.

Break some good quality bread in a bowl and pour milk over it-not to much, just enough to let the bread absorb its maximum potential. Put aside to soak .

Add the chopped ginger and garlic in a frying pan with a good splash of olive oil. Allow to turn golden and immediately add the cut shrimp. Mix constantly and continue to cook on low high heat.

Do not cook all the way, keep the shrimp 50% raw, and remove from heat immediately and place in a large bowl. Put aside.

Using both hands, squeeze all the excess milk from the soaked bread and break it up as much as possible (you don't want condensed bread chunks).

Join the soaked bread, a good amount of basil pesto and a good amount of diced chives to the shrimp. Mix well and season with salt/pepper.

Add about 2 eggs and continue to mix.

Add non-seasoned bread crumbs to help absorb the moisture . Do not add too much, the less the better. We want to make the mix workable in order to make "meatballs".

Continue to roll the mixture into "meatballs" about the size of a golf ball. Wet your hands from time to time for easy rolling.

Press the balls between your palms to create "small burger shapes". Repeat.

Pass the shrimp cakes through "Planco" (Asian stores usually carry this). Repeat.

Place a good splash of vegetable or preferred frying oil in a non stick pan and fry cakes on both sides on medium heat until cooked through.

For the sauce, simply add a good quality mustard to sour cream (or plain yogurt) and mix well. Season with salt/pepper and chives on top when serving. See main photo.