Ginger Lime Crab Cakes

    Ginger Lime Crab Cakes


    50 people made this

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

    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 (5)


    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

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