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Here s an Asian inspired spin on a classic crab cake fresh lump crab meat mixed with lime zest,

grated ginger, and spicy sriracha sauce, formed into patties, egg-di pped, and dredged in crispy panko, and then lightly fried. Yum! The crab cakes a re 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 alw ays use any extra crab mixture to top some butter lettuce and a few slices of av ocado. Or, you might find yourself picking at the mixture just to make sure it t astes 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! Print Print Crab Cakes with Ginger and Lime Recipe Prep time: 1 hour, 15 minutes Cook time: 20 minutes Yield: Makes 16 appetizer sized crab cakes. Add to shopping list Ingredients 8 ounces fresh lump crab meat, well picked through to remove any bits of she ll 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 cr umbs 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 ju ice, 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 crabcakes-ginger-lime-4 3 Set out 3 bowls, one for flour, one for the beaten egg, and one for panko brea d crumbs. Roll each crab ball in first the flour, then the beaten egg, and final ly 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 saut pan on medium high heat. Swirl in the butter. After the butter has foamed up and melted, place the panko coated cr ab balls into the pan and press down gently with a metal spatula. Do not crowd t

he pan, you may need to work in batches. Cook a minute or two, until golden brow n 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 wa rm. Sprinkle with lime juice to serve, and serve with a slice of lime.

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