Crab Cakes with Ginger and Lime

Name: Crab Cakes with Ginger and Lime
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 227 grams fresh lump crab meat, well picked through to remove any bits of shell; 59 milliliters scallions, including green parts, finely chopped (about; 2 Tbsps finely chopped cilantro; 1 teaspoon freshly grated ginger root; 1 teaspoon finely grated lime zest; 1 teaspoon lime juice, plus a little more for sprinkling on at service; 1 teaspoons sriracha sauce, depending on how spicy you would like the crab cakes to be; 2 Tbsps mayonnaise; 2 Tbsps panko breadcrumbs for crab mixture plus 3/4 cup of panko breadcrumbs for breading; 118 milliliters all purpose flour; 1 egg, beaten; 2 Tbsps extra virgin olive oil; 1 Tbsp butter; 1 slice Lime for garnish

If you want to add more pescatarian recipes to your repertoire, Crab Cakes with Ginger and Lime might be a recipe you should try. This recipe serves 16. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 70 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It works well as a hor d'oeuvre. Head to the store and pick up lime zest, mayonnaise, cilantro, and a few other things to make it today.

Instructions

Prepare crab cake mixture: In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the lump crab meat and the panko to combine. Cover with plastic wrap and chill for 1 to 2 hours.

Ingredients you will need

Lump Crabmeat

Lime Juice

Mayonnaise

Lime Zest

Green Onions

Cilantro

Ginger

Panko

Crab

Wrap

Equipment you will use

Plastic Wrap

Bowl

Form into 1-inch round balls: Using your clean hands, form the crab mixture into 1-inch diameter round balls.

Ingredients you will need

Crab

Coat in flour, egg, and panko: Set out 3 bowls, one for flour, one for the beaten egg, and one for panko breadcrumbs.

Ingredients you will need

Panko

All Purpose Flour

Egg

Equipment you will use

Bowl

Roll each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a plate.

Ingredients you will need

All Purpose Flour

Panko

Crab

Roll

Egg

Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Swirl in the butter.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

After the butter has foamed up and melted, place the panko coated crab balls into the pan and press down gently with a metal spatula.

Ingredients you will need

Butter

Panko

Crab

Equipment you will use

Spatula

Frying Pan

Do not crowd the pan, you may need to work in batches.

Equipment you will use

Frying Pan

Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and cook until golden brown on the other side.

Ingredients you will need

Crab

Remove to a paper towel lined plate or to a sheet pan in a low oven to keep warm.

Equipment you will use

Paper Towels

Oven

Frying Pan

Sprinkle with lime juice to serve, and serve with a slice of lime.

Ingredients you will need

Lime Juice

Lime

Equipment

Ingredients

Servings:

227grams

fresh lump crab meat, well picked through to remove any bits of shell 59milliliters

scallions, including green parts, finely chopped (about 2Tbsps

finely chopped cilantro 1teaspoon

freshly grated ginger root 1teaspoon

finely grated lime zest 1teaspoon

lime juice, plus a little more for sprinkling on at service 1teaspoons

sriracha sauce, depending on how spicy you would like the crab cakes to be 2Tbsps

mayonnaise 2Tbsps

panko breadcrumbs for crab mixture plus 3/4 cup of panko breadcrumbs for breading 118milliliters

all purpose flour 1

egg, beaten 2Tbsps

extra virgin olive oil 1Tbsp

butter 1slice

Lime for garnish

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.