These could be served as part of the Indian Fritto Misto al Mare or as a main dish with ginger aioli. Or a single crab cake could be paired with lettuces, avocado, and mango slices and dressed with a ginger-lime vinaigrette.
Melt the butter in a small saucepan over low heat. Add the onions and celery and cook until tender, about 8 minutes. Add the fresh ginger and the garlic and cook 1 to 2 minutes longer. Stir in the dried spices and cook 5 more minutes. Let cool.
Add all the remaining ingredients except the dry bread crumbs and peanut oil to the onion mixture and stir to combine. Shape into 16 patties, about
© 1992 Joyce Goldstein. All rights reserved.