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

Hands down the best I've ever ever ever tasted (and I have lived where there are a LOT of crabcakes eaten, hehe). This is THE kind of food we like...traditional dishes with a slight twist not so overpowerful that it obscures the original flavor intended. In this case, the crab flavor mixes wonderfully with the slighty more than subtle taste of ginger..and the aftertaste of the ginger lingers in your mouth. If you do not like ginger, you will not like this recipe. If you like adventurous recipes, you will like this. Be certain to use fresh ginger, NOT ginger spice. The only other hint is to cut down on mayo just a bit. Otherwise, the same old advice about not handling the cakes too much applies, as they easily break apart. (I held the patty in one hand and used the other to cover it with egg, then breading. Gets to be a mess, but would rather have a mess than broken patties). Thanks, Dakota, for this WONDERFUL keeper! - 29 Sep 2008

Pretty good. I will definately try this again. Although I will cut down on the mayo a little bit. They do also need "something else"...I'm not sure what yet. Maybe more hot sauce. I will play around with it. I also regret frying them instead of broiling. They soaked up a lot of oil. - 29 Sep 2008