Ginger Crab Cakes
The ginger and lemon gives these crab cakes a refreshing taste, complementing the crab without overpowering. You can make small 2-inch cakes at parties as an appetizer or larger 4-inch cakes as a main course. We love to serve these with a Japanese curry sauce called katsu; look for it in the Asian and ethnic aisle of your supermarket.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Cocktail Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecrisp, savory
- ½ cup mayonnaise
- 1 large egg, beaten
- 2 teaspoons peeled, finely grated fresh ginger or ginger paste
- ¼ cup finely chopped red bell pepper
- 1 tablespoon finely chopped shallot
- 1 tablespoon Worcestershire
- 1 teaspoon lemongrass paste or lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons prepared Dijon mustard
- ¼ cup thinly sliced green onions
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup finely crushed saltine crackers
- ½ pound fresh Dungeness crabmeat
- 4 tablespoons vegetable oil, for frying
Preheat the oven to 225°F.
In a large bowl, combine all the ingredients expect the crab and vegetable oil. Fold in the crabmeat. Form into cakes about 1 inch thick. If the mixture will not form a firm cake, mix in 2 tablespoons more mayonnaise.
Cover a baking sheet with layers of paper towels to drain the cakes. Heat 2 tablespoons of the oil in a 10- or 12-inch cast iron skillet over medium-high heat. Gently place 6 cakes in the pan and cook until golden, about 5 minutes on each side, turning the cakes with a spatula. If the pan gets too hot, turn down the heat to medium-low. Transfer the cakes to the paper towel-lined baking sheet and place in the oven to keep warm. Add 2 more tablespoons oil to the pan and cook the remaining cakes.
2011 Sharon Kramis and Julie Kramis Hearne