Reviewed: Sep. 15, 2011

These turned out fantastic! I made the following changes: I added more ginger than it suggests and we couldn't taste it, I suggest doubling the suggested amount. I didn't add any hot sauce. I used basil instead of cilantro. It was too liquid to dip into egg so I added the egg to the mix. When made into patties (very liquid patties) I added breadcrumbs to only one side then flipped that side onto skillet with breadcrumb side down. I then added breadcrumbs to other side while it cooked

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

millerni

Reviewed: Mar. 26, 2011

Love the lime and ginger, but too much mayonnaise. Next time, I will only use 1-2 Tbsp of mayo, 1 egg and add fresh garlic.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

marljong

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Sep. 23, 2010

My husband originally found this recipe - - I was hesitant b/c of the ginger... But I found this to be Very delicious. The ginger makes this recipe for me! (I also added a smidgen more ginger) :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Zan

Reviewed: Jul. 2, 2010

I live in Maryland, where everyone "knows" crabcakes. This is a wonderful recipe!! I followed the recipe exactly, except I used panko bread crumbs. The result was lovely- light and perfect for summer fare. Added an asian-style cole slaw, corn on the cobb, and pinot grigio! Thanks for sharing this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Barbara P.

Cooking Level: Intermediate

Reviewed: May 18, 2010

This is shockingly tasty. Next time I will add a bit less mayo, since mine were a bit hard to handle from too much moisture. No complaints on the flavor though. The ginger went with the crab beautifully. I kept experiencing new flavors in each bite. I served these on hard rolls with lettuce and a sauce I made from low fat mayo, sriracha (thai hot pepper sauch), lime, ginger, and a dash of sugar. Will definitely make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marty

Cooking Level: Expert

Reviewed: Apr. 8, 2010

These crab cakes are great...the ginger sets everything off I personally still need to work on keeping them together

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Icooknow

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Living In: Pepperell, Massachusetts, USA

Reviewed: Feb. 21, 2010

These were fantastic. I didn't have mayonnaise, so I used 2 tbsp of tartar sauce (1/2 cup seemed way overboard). I also included breadcrumbs in the mix as I used canned crab, and found it too moist, even after draining. Make sure you have the heat med-high to ensure a nice crust. Will absolutely make again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

flunkiejunkie

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Feb. 8, 2010

I had a recipe like this, so was glad to find this but changed it a bit to be more as I remembered. You CAN cut the mayo in 1/2. It CAN handle a bit more cilantro. I used canned crabmeat. For me - that's fine. I used 3 cans once and 2 another time. They were slightly smaller and made only a few less. I got about a dozen hamburger sized cakes with 3 cans. GRATE The Ginger to maximize the flavor and omit chunks!! The big change is that I beat the eggs and added panko bread crumbs right into the mix. You can add even more bread crumbs to stretch the recipe a bit more without losing flavor. This keeps it together well and I think allows for the canned crabmeat better. Certainly easier to cook up. I don't usually leave feedback when I change up a recipe so much, but I was hoping it might be found helpful. Now to find the sweet cream sauce that went with the original recipe I had!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ma luetjen

Reviewed: Dec. 19, 2009

These were good, but if you aren't a fan of of fresh ginger, you won't like them. I followed the recipe exactly except substituted cracker crumbs instead of bread crumbs because that's what I had on hand. Very messy to make but browned nicely and looked beautiful when done. They went well with a tangy coleslaw with pineapple. They had a nice fresh taste and if I make them again, I think I'll use less ginger (and I love ginger!)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crazylazycook

Cooking Level: Expert

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.

Was this review helpful? [ YES ]
3 users found this review helpful