Recipe by dakota kelly
"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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minced green onions
minced fresh ginger root
hot pepper sauce
dry bread crumbs
This is an excellent dish, was very much enjoyed and shall be again. Thanks Dakota for sharing.
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.
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.
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Crab Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 168
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