Ginger Lime Crab Cakes

    25 minutes

    Tasty crab meat combined with mayonnaise, spring onions, lime juice, freshly grated ginger and Tabasco sauce. They are dipped in egg, crumbed then fried.

    61 people made this

    Serves: 6 

    • 400g crab meat
    • 1/2 cup light mayonnaise
    • 2 spring onions, minced
    • 1 tablespoon diced fresh coriander
    • 1 tablespoon lime juice
    • 2 teaspoons minced fresh root ginger
    • 1/4 teaspoon of Tabasco
    • salt and black pepper, to taste
    • 2 eggs
    • 90g dried breadcrumbs
    • 4 tablespoons olive oil, divided

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a large bowl, mix together crab, mayonnaise, spring onions, coriander, lime juice, ginger, Tabasco, salt and pepper. Shape into 12 cakes.
    2. In a shallow dish, lightly whisk eggs. Place breadcrumbs in another shallow dish. Dip cakes into egg then press into breadcrumbs to coat on all sides.
    3. In a large frying pan, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil adding remaining oil as needed, for 2 minutes per side or until golden.

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    Reviews in English (40)


    Used different ingredients. These crab cakes were delicious! Fresh tasting with all of the ginger, coriander and lime. Thespring onions make it perfect. I served these for New Years Day Dinner and they were a hit. I used about a 1/4 cup of chopped fresh coriander because we like the herb but otherwise everthing else was perfect.  -  29 Sep 2008


    What a shame I can only give this recipe 5 stars. It deserves many more!! Thanks for sharing this one Dakota. It's a keeper.  -  29 Sep 2008


    These were very good, but milder than I expected. The crab flavour was really what came through. This was just about the best crab cake recipe I've found, but if I make it again, I'll probably add a little more ginger (I like enough fresh ginger to give my food heat) and maybe a touch of fresh crushed garlic.  -  29 Sep 2008