Crab Cakes with Ginger and Lime

Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.

  • Prep time: 1 hour, 15 minutes
  • Cook time: 20 minutes
  • Yield: Makes 16 appetizer sized crab cakes.

Ingredients

  • 8 ounces fresh lump crab meat, well picked through to remove any bits of shell
  • 3 scallions, including green parts, finely chopped (about 1/4 cup)
  • 2 Tbsp 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
  • 1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
  • 2 Tbsp mayonnaise
  • 2 Tbsp of panko bread crumbs for crab mixture plus 3/4 cup of panko bread crumbs for breading
  • 1/2 cup all purpose flour
  • 1 egg, beaten
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • Lime slices for garnish

Method

1  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.

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

crab-cakes-ginger-lime-1 crab-cakes-ginger-lime-2 crab-cakes-ginger-lime-3 crab-cakes-ginger-lime-4

3 Set out 3 bowls, one for flour, one for the beaten egg, and one for panko bread crumbs. Roll each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a plate.

crab-cakes-ginger-lime-5 crab-cakes-ginger-lime-6

4 Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Swirl in the butter. 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. Do not crowd the pan, you may need to work in batches. 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.

5 Remove to a paper towel lined plate or to a sheet pan in a low oven to keep warm. Sprinkle with lime juice to serve, and serve with a slice of lime.

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Comments

  1. Momo

    Sounds delish! I will add some Sriracha for some added kick. I make a similar appetizer with mussels, I stuff the shells with the crab meat/mussel finely chopped with the mayo, bit of lemon juice, butter and sriracha mixture than topped with panko bread crumb before baking them in the oven.

  2. Kary Osmond

    My father’s favourite appetizer is crab cakes. Each year on his birthday I experiment with a new crab cake recipe – it’s been going on for 10 years now! Can’t wait to try this recipe in June. Thanks Elise.

  3. Ann

    I can’t wait to try the sauce….sounds sort of like this sauce that came on my French fries at the Maui Swap Meet. I would LOVE to get that recipe. Thank you again Elise!

  4. Jennifer W

    These were great. I am eating “paleo” for a month, so I omitted the breadcrumbs entirely and coated them by dipping in an egg bath and then tossing them in coconut flour. They got a nice golden brown. I made them entree sized and served them with roasted kale. Thanks for another great recipe.

  5. Marie

    These crab cakes sound like the kind of thing to make for a solo meal so you can just eat them standing up. Not sure I could be patient enough to get these to the table! Thanks for sharing.

  6. Stan Skiwell

    I made these tonight with a salad and garlic bread. Fabulous. That spicy ginger and lime, together with the crab was an amazing combination. Easy to prep, easy to cook, they look great and taste even better. I am going to try to make a small ball of them and deep fry them for appetizers. Thanks for a great recipe.

  7. Laura

    These were great! Thanks for posting. I wonder if there’d be a way to adapt them to baking? (I’m not good at panfrying.) Would you have to handle the flour/egg/panko differently?

  8. maureen

    Hello Elise, could you sugest an alternative to the “SRIRACHA” sauce, as i live in Australia , and not familiar with it.
    Regards Maureen

    • Elise

      Hi Maureen, what type of liquid red chili hot sauce do you have available? I would try an Asian market where you should be able to easily find sriracha or sriraja (many spellings).