Ginger Crab Cakes Recipe
Ingredients
| Crabmeat package | 2 , drained, flaked | |
| Light mayonnaise | 1/2 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), minced | |
| Coriander | 1 Tablespoon, chopped | |
| Lime juice | 1 Tablespoon | |
| Ginger root | 2 Teaspoon, minced | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Eggs | 2 | |
| Bread crumbs | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
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.
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.
Chef
