Ginger Crab Cakes

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

May 21, 2012

This is an excellent dish, was very much enjoyed and shall be again. Thanks Dakota for sharing.

—TEDLEY

See full review »

Most Helpful Critical Review

Nov 14, 2004

Pretty good. I will definately try this again. Although I will cut down on the mayo a little bit. They do also need "something else"...I'm not sure what yet. Maybe more hot sauce. I will play around with it. I also regret frying them instead of broiling. They soaked up a lot of oil.

—DC Girly Girl

See full review »

34 Ratings

See other versions of this recipe!

Nov 05, 2003

What a shame I can only give this recipe 5 stars. It deserves many more!! Thanks for sharing this one Dakota. It's a keeper.

—Bill Echols

See full review »

Nov 05, 2003

These were very good, but milder than I expected. The crab flavor was really what came through. This was just about the best crab cake recipe I've found, but if I make it again, I'll probably add a little more ginger (I like enough fresh ginger to give my food heat) and maybe a touch of fresh crushed garlic.

—lightly salted

See full review »

Sep 15, 2003

Hands down the best I've ever ever ever tasted (and I lived in the Northeast where there are a LOT of crabcakes eaten, hehe). This is THE kind of food we like...traditional dishes with a slight twist not so overpowerful that it obscures the original flavor intended. In this case, the crab flavor mixes wonderfully with the slighty more than subtle taste of ginger..and the aftertaste of the ginger lingers in your mouth. If you do not like ginger, you will not like this recipe. If you like adventurous recipes, you will like this. Be certain to use fresh ginger, NOT ginger spice. The only other hint is to cut down on mayo just a bit. Otherwise, the same old advice about not handling the cakes too much applies, as they easily break apart. (I held the patty in one hand and used the other to cover it with egg, then breading. Gets to be a mess, but would rather have a mess than broken patties). Thanks, Dakota, for this WONDERFUL keeper!

—KAREN WANG

See full review »

Dec 14, 2007

Ginger is critical to this recipe. It was a complete hit, but since my family likes spice, I added extra ginger. Take care in turning tthe cakes as they are very fragile until turned at least once.

—Bonsai

See full review »

Mar 20, 2008

This was great! All the reviews were accurate. I made it with 16oz of fresh crab meat and a little less mayo. I chopped up some pickeled ginger instead of the grated. I added a little cracked red pepper and hot sauce for a little more kick. I made them in my hands as one reviewer suggested...worked perfectly. I made about 8 patties that were small hamberger size. I shared these with a good friend who loved them and I will definitely cook this again to impress guests. The leftovers were gold.

—BucksCoCookin'

See full review »

Aug 10, 2007

Pretty darn good, but I made some changes. I cut down on the crumbs and mayo, because I am from Maryland and we don't like too much filler in our crab cakes. I also used only one egg, and that seemed to work fine. The only addition I made was to add a clove of garlic. Overall, I would say this is pretty good and easy. Next time I will either use pre-crushed ginger to avoid biting into bits of it, or just leave the ginger out altogether. I love ginger, but I don't think it was quite what I wanted in a crab cake. Also, I will add extra sauce next time (I used Pickapeppa sauce) to give it more flavor and kick.

—RPCOOKIE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Crab Cakes II

Crab Cakes I

Grandmom Andersons' Crab Cakes

Crab Cakes with Lemon Aioli

Crab and Noodle Cakes with Cilantro-Lime Mayonnaise

Crab Cakes with Curried Yogurt Sauce

Dad G's Crab Cakes

New England Crab Cakes

My Crab Cakes

Laura's Maryland Crab Cakes

ADVERTISE WITH US

Nutrition

Calories
283 kcal
14%

Carbohydrates
12.7 g
4%

Cholesterol
116 mg
39%

Fat
18.6 g
29%

Fiber
0.8 g
3%

Protein
15.5 g
31%

Sodium
576 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ginger Crab Cakes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 283
Calories from Fat: 168

% Daily Value *
Total Fat 18.6g 29 %
Saturated Fat 3.2g 16 %
Cholesterol 116mg 39 %
Sodium 576mg 23 %
Potassium 312mg 9 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 0.8g 3 %
Protein 15.5g 31 %
** Sugars 2g
Vitamin A 5 %
Vitamin C 7 %
Calcium 9 %
Iron 13 %
** Thiamin 15 %
** Niacin 50 %
** Vitamin B6 9 %
** Magnesium 14 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.