Ginger Crab Cakes

This image courtesy of Alex Hayden

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.

Makes12 cakes

Cooking Methodpan-frying


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


  1. Preheat the oven to 225°F.

  2. 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.

  3. 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.


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