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Crab Cakes with Ginger and Lime
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Zesty Asian crab cakes with fresh crab, lime, ginger, and sriracha.
Ingredients:
  • 8 ounces fresh lump crab meat, well picked through to remove any bits of shell
  • 3 scallions, including green parts, finely chopped (about 1/4 cup)
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon lime juice, plus a little more for sprinkling on at service
  • 1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
  • 2 tablespoons mayonnaise
  • 2 tablespoons of panko breadcrumbs for crab mixture plus 3/4 cup of panko breadcrumbs for breading
  • 1/2 cup all purpose flour
  • 1 egg, beaten
  • 2 tablespoons extra virgin olive oil
  • Lime slices for garnish
Instructions:
  • For the delicious crab cake mixture, mix scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise in a bowl. Add lump crab meat and panko, stir well. Cover with plastic wrap and chill for 1 to 2 hours.
  • Shape the crab mixture into 1-inch round balls using your clean hands.
  • Prepare your dredging station by lining up 3 bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Roll each crab ball in the flour, then dip in the egg, and coat with panko. Place on a plate to set aside.
  • To cook the crab cakes, heat oil and butter in a large sauté pan until the butter foams up. Add panko coated crab balls, press gently with a spatula, and cook until golden brown on both sides, working in batches if needed.
  • Transfer to a plate lined with paper towels or a low oven to keep warm.
  • Garnish with lime juice and a lime slice before serving.

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