Crab Cakes with Ginger and Lime
"Here’s an Asian inspired spin on a classic crab cakeâ??fresh lump crab meat mixed with lime zest, grated ginger, and spicy sriracha sauce, formed into patties, egg-dipped, and dredged in crispy panko, and then lightly fried. Yum! The crab cakes are small, so you can either serve them for appetizers or serve several as a main course. Now, if you’re like me, you might want to make a double batch, because you can always use any extra crab mixture to top some butter lettuce and a few slices of avocado. Or, you might find yourself picking at the mixture just to make sure it tastes good, until lo and behold half of it is gone, which, if you’ve made a double batch, still leaves you plenty for the crab cakes. Enjoy!..."
INGREDIENTS
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8 ounces fresh lump crab meat, well picked through to remove any bits of shell
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3 scallions, including green parts, finely chopped (about 1/4 cup)
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2 Tbsp finely chopped cilantro
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1 teaspoon freshly grated ginger root
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1 teaspoon finely grated lime zest
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1 teaspoon lime juice, plus a little more for sprinkling on at service
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1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
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2 Tbsp mayonnaise
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2 Tbsp of panko bread crumbs for crab mixture plus 3/4 cup of panko bread crumbs for breading
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1/2 cup all purpose flour
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1 egg, beaten
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2 Tbsp olive oil
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1 Tbsp butter
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Lime slices for garnish
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