Asian inspired crab cakes with fresh crab meat, lime, ginger and sriracha.
Here’s an Asian-inspired twist on a classic crab cake – fresh crab meat mixed with lime zest, grated ginger and tangy sriracha sauce, formed into patties, dipped in egg and dredged in crunchy panko, then lightly fried.
Yummy! The crab cakes are small so you can serve them either as a starter or several as a main course.
Well, if you’re like me, you might want to make a double batch because you can always use extra crab mix to top with some butter lettuce and a few slices of avocado.
Or you’ll nibble on the mixture just to make sure it tastes good until lo and behold, half of it’s gone, which if you’ve made a double batch still leaves enough for the crab cakes. Enjoy!
Crab cakes with ginger and lime
ingredients
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8 ounces fresh crab meat, pricked well to remove all shell fragments
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3 spring onions, including green parts, finely chopped (about 1/4 cup)
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2 tablespoons finely chopped coriander
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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 extra for drizzling at service
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1/2 to 1 teaspoon Sriracha sauce, depending on how spicy you want the crab cakes
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2 tablespoons mayonnaise
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2 tablespoons panko breadcrumbs for the shrimp mixture plus 3/4 cup panko breadcrumbs for coating
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1/2 cup all-purpose flour
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1 egg, beaten
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2 tablespoons extra virgin olive oil
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1 tablespoon butter
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Lime slices for garnish
method
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Prepare crab cake mix:
In a medium bowl, toss together the spring onions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the crab meat and panko to combine. Cover with cling film and refrigerate for 1 to 2 hours.
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Form into 1 inch round balls:
Using your clean hands, shape the crab mixture into round balls, 1 inch in diameter.
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Bread in flour, egg and panko:
Set out 3 bowls, one for flour, one for the beaten egg, and one for panko breadcrumbs. Roll each crab ball first in the flour, then in the beaten egg, and finally in the panko. Set aside on a plate.
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Cooking crab cakes:
Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Toss the butter in it.
After the butter has foamed and melted, add the panko coated crab balls to the pan and press down lightly with a metal spatula.
Don’t overfill the pan, you may have to work in batches.
Cook for a minute or two until golden brown on one side, then gently flip the crab cakes and cook until golden brown on the other side.
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Place on a plate lined with kitchen paper:
or in a sheet pan in a low oven to keep warm.
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Drizzle with lime juice to serve:
and serve with a lime wedge.
