Ginger Crab Cakes
|Frozen crabmeat||14 Ounce, thawed, drained, flaked (2 Packages, 7 Ounce Or 200 Grams Each)|
|Light mayonnaise||1⁄2 Cup (8 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Chopped fresh coriander||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Minced ginger root||2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Bread crumbs||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
In bowl, mix together crabmeat, mayonnaise, onions, coriander, lime juice, ginger, hot pepper sauce, salt and pepper.
Shape into 12 patties.
In shallow dish, lightly beat eggs.
Place bread crumbs in another shallow dish.
Dip patties into egg, then press into bread crumbs to coat all over.
In skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook crab cakes, in batches and adding remaining oil as needed, for 2 minutes per side or until golden.