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Ginger Crab Cakes

Chef.at.Home's picture
Ingredients
  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
  Eggs 2
  Bread crumbs 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Dish: 
Cake
Ingredient: 
Crab
Preparation Time: 
5 Minutes

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