Reviewed: Feb. 14, 2009

I really liked the extra kick the ginger gave, these were probably some of the best that I've ever made by myself. I also broiled them, came out great.

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rrack

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Reviewed: 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.

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BucksCoCookin'

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Reviewed: Jan. 17, 2008

I will have to say this was my first ever attempt at making crab cakes. They were a huge hit! Everyone loved them even my mother-in-law who is not a crab cake person loved them. Thank for sharing this recipe,

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Jenia T.

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: 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.

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BONSAI64

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Dec. 1, 2007

Made these with canned crab. Absolutely fantastic. Probably could have added another can of crab. Very small portions so we were fighting over it. Didn't change a thing except not to add the hot pepper sauce.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Nov. 6, 2007

Wonderful! As a Canadian, I only got to eat 'real' crab cakes when I visited the US. These are not only real but the best ever! The only change I made was to the final breading when I rolled balls of crab cake mixture and placed then on a plate of bread crumbs, brushed egg on with a pastry brush and turned them over to repeat. instead of oil, I used vegetable spray in a non-stick pan. I will double the recipe the next time.

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DEB512

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Reviewed: Oct. 9, 2007

Ok now, seriously the best cakes ever! I actually added the breadcrumbs in with the rest of the ingredients but otherwise followed the recipe exactly as written. I'm sure I also used more ginger then required because I love that stuff. You should definitely make them thick, about 1.5-2 inches and fry them. I didn't find that they soaked up too much oil at all. Doing it this way leaves them cooked in the middle but moist and delicious. So delicious we didn't need or want to use the sauce I made to go along with them. I'm a lucky girl because my other half is a dungeness crab fishermen so that's what we used. If you can get your hands on some fresh crab all the better. I also found that not flaking the crab too much adds a lot to the texture and goodness to what I devoured last night. I've tried this recipe a couple other ways and it worked well but does not compare to how I just made them. Yum yum!!

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Teanut

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Reviewed: 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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RPCOOKIE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Greenbelt, Maryland, USA

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Reviewed: Dec. 31, 2006

5 stars for the base recipe...however, I used leftover snow crab (I steamed & cleaned) 1 6oz pkg lump crab & 1 - 6 oz can white crab meat(ya gotta squeeze the excess moisture out). I didn't taste the ginger at all (will up the amount a bit next time) and I didn't have cilantro but will try next time. I also added some grated key lime & lemon peel plus a 1/4 c fresh lemon juice. No bread crumbs used but a tblsp of flour & 1 tsp baking powder. I used only 2 tblsps mayo and mixed that separetly with the eggs & ginger before incorporating with the crab. I let this mix hang out in the frige for about an hour. If you don't use "wet" crab meat, it isn't hard to shape together. I then gently shaped into small patties and pressed them into those Panko (japanese) bread crumbs. Put them in the fridge (on baking sheet) again for another 20 minutes and then fried in about 1/2" of (hot) oil until golden brown on both sides. Let drain on paper towels and they were delish! Only used some fresh squeezed lemon on them. Thanks for the idea and a recipe you can be creative with.

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Trish3809

Cooking Level: Expert

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Reviewed: Nov. 24, 2006

These were delicious. I did double the fresh ginger, and I used 18 oz. crabmeat instead of 14. I also added about half a minced jalapeno for a little extra kick. I made these into baby crab cakes and served them with a mustard and poblano aioli as a Thanksgiving appetizer. They disappeared in less than 5 minutes with "mmm"s and "oohhh"s coming from stuffed mouths. This is a good base recipe that can be easily altered to your tastes. Thanks!

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P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: 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.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 10, 2004

Well... even if my husband thought these were "the best he's ever eaten," I am the Queen so it's my opinion that really counts!! Not only was this the messiest, pain-in-the butt stuff to make, but also they were not as tasty as I was expecting them to be. Perhaps my opinion on their taste was swayed by the mess I had to clean up... but I still thought they were "missing something." I won't make these again unless hubby absolutely insists!!

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Mrs. Jones

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Reviewed: Jan. 13, 2004

These crabcakes were excellent -I broiled them and my father who doesn't care for crab cakes ate 2 of them!

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VALENE

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Reviewed: Sep. 7, 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.

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lightly salted

Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 4, 2003

Great overall flavor! Could stand a little less mayonnaise. Adding a little more crab than called for would really make for a great crab cake. I was only able to make 8 patties using these measurments. Would definitely make again with these changes.

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DChris

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Reviewed: Jun. 15, 2003

Wow these are definitely the best I have ever made! Also they are Fancy restaurant quality! I made a yogurt sauce with lime and more cilantro as my husband likes sauces. Also as I was dipping the cakes in the egg/bread crumb mixture I patted an ever so slight amount into the cake thus holding it together better. I also used french bagette for the crumbs and served the leftover cakes (it was just the two of us) on toasted bagette the next day for lunch. Fantastic recipe!!

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JAN

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 1, 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.

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Bill Echols

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: May 9, 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!

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KAREN WANG

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2003

These crab cakes were delicious! Fresh tasting with all of the ginger, cilantro and lime. The green onions make it perfect. I served these for New Years Day Dinner and they were a hit. I used about a 1/4 cup of chopped fresh cilantro because we like the herb but otherwise everthing else was perfect.

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MWILCZAK

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Ginger Crab Cakes

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