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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.

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  • 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.

  • 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.

Nutrition Facts

283 calories; 18.6 g total fat; 107 mg cholesterol; 576 mg sodium. 12.7 g carbohydrates; 15.5 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2012
This is an excellent dish was very much enjoyed and shall be again. Thanks Dakota for sharing. Read More
(17)

Most helpful critical review

Rating: 3 stars
11/15/2004
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. Read More
(7)
43 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/21/2012
This is an excellent dish was very much enjoyed and shall be again. Thanks Dakota for sharing. Read More
(17)
Rating: 5 stars
05/21/2012
This is an excellent dish was very much enjoyed and shall be again. Thanks Dakota for sharing. Read More
(17)
Rating: 4 stars
11/05/2003
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. Read More
(15)
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Rating: 5 stars
11/05/2003
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. Read More
(14)
Rating: 5 stars
09/15/2003
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! Read More
(11)
Rating: 5 stars
12/14/2007
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. Read More
(9)
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Rating: 3 stars
11/14/2004
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. Read More
(7)
Rating: 5 stars
03/20/2008
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. Read More
(7)
Rating: 4 stars
02/09/2010
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!! Read More
(7)
Rating: 5 stars
06/16/2003
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!! Read More
(6)