Ginger Crab Cakes Recipe

Name: Ginger Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1 large egg, beaten; 2 teaspoons peeled, finely grated fresh ginger or ginger paste; 1/4 cup finely chopped red bell pepper; 1 tablespoon finely chopped shallot; 1 tablespoon Worcestershire; 1 teaspoon lemongrass paste or lemon zest; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons prepared Dijon mustard; 1/4 cup thinly sliced green onions; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup finely crushed saltine crackers; 1/2 pound fresh Dungeness crabmeat; 4 tablespoons vegetable oil, for frying

Servings: persons

1/2 cup mayonnaise
1 large egg, beaten
2 teaspoons peeled, finely grated fresh ginger or ginger paste
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped shallot
1 tablespoon Worcestershire
1 teaspoon lemongrass paste or lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons prepared Dijon mustard
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup finely crushed saltine crackers
1/2 pound fresh Dungeness crabmeat
4 tablespoons vegetable oil, for frying

1
Preheat the oven to 225F.
2
In a large bowl, combine all the ingredients expect the crab and vegetable oil.
3
Fold in the crabmeat.
4
Form into cakes about 1 inch thick.
5
If the mixture will not form a firm cake, mix in 2 tablespoons more mayonnaise.
6
Cover a baking sheet with layers of paper towels to drain the cakes.
7
Heat 2 tablespoons of the oil in a 10- or 12-inch cast iron skillet over medium-high heat.
8
Gently place 6 cakes in the pan and cook until golden, about 5 minutes on each side, turning the cakes with a spatula.
9
If the pan gets too hot, turn down the heat to medium-low.
10
Transfer the cakes to the paper towel-lined baking sheet and place in the oven to keep warm.
11
Add 2 more tablespoons oil to the pan and cook the remaining cakes.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup mayonnaise, 1 large egg, beaten, 2 teaspoons peeled, finely grated fresh ginger or ginger paste, 1/4 cup finely chopped red bell pepper, and more.

Yes, Ginger Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Crab Cakes

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