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Ginger Crab Cakes
from the kitchen of Sharmagne Leland-St. John
1⁄3 cup Trader Joe's® wasabi mayonnaise
1⁄4 cup minced green onions
1 tablespoon chopped cilantro
1 tablespoon lime juice
2 teaspoons minced fresh ginger root
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
2 eggs
14 ounces crabmeat
12-15 buttery crackers crumbled (such as Trader Joe's Golden Rounds®)
1⁄4 cup vegetable oil
In large bowl, mix together the mayonnaise, green
onions, cilantro, lime juice, ginger, and salt and
pepper. Stir the beaten eggs into the vegetable herb
mixture.
With your hands, combine the crabmeat and crackers,
being careful not to break up the chunks of crab too
much. Add the crab to the herb mix.
Use your moistened hands or a heart cookie cutter to
shape into 12 heart patties.
In a large skillet, heat 2 tablespoons oil over medium
heat. Cook crab cakes in oil for 2 minutes per side or
until golden, adding remaining oil as needed.
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