Ginger Crab Cakes Recipe - Allrecipes.com
Ginger Crab Cakes Recipe
  • READY IN 20 mins

Ginger Crab Cakes

Recipe by  

"Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice."

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Ingredients Edit and Save

Original recipe makes 12 crab cakes Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.
  2. In a 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.
  3. In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.
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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.

 
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.

 
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.

 
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.

 
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!

 
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.

 
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.

 
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.

 

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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.

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