Ginger Crab Cakes

Name: Ginger Crab Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 Tbsp chopped cilantro; 397 grams crabmeat; 177 milliliters dry bread crumbs; 2 eggs; 2 teaspoons minced fresh ginger root; 59 milliliters minced green onions; 118 milliliters light mayonnaise; 1 Tbsp lime juice; 0 teaspoons hot pepper sauce; 0 teaspoons salt; 59 milliliters vegetable oil

Ginger Crab Cakes is a dairy free and pescatarian recipe with 12 servings. One serving contains 128 calories, 8g of protein, and 8g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in approximately 20 minutes. If you have pepper, pepper sauce, bread crumbs, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

0teaspoons

black pepper 1Tbsp

chopped cilantro 397grams

crabmeat 177milliliters

dry bread crumbs 2

eggs 2teaspoons

minced fresh ginger root 59milliliters

minced green onions 118milliliters

light mayonnaise 1Tbsp

lime juice 0teaspoons

hot pepper sauce 0teaspoons

salt 59milliliters

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.