Dungeness Crab Cakes with Ginger

Name: Dungeness Crab Cakes with Ginger
Yield: Makes Sixteen 2½-in/6-cm Crab Cakes; Serves 8 as a First Course
Ingredients: ½ cup/120 ml. mayonnaise; 4 tbsp/60 ml. canola or other neutral oil, plus more if needed; 4 tsp. fresh lemon juice; ¼ cup/60 ml. sour cream; 6 tbsp/90 ml. mayonnaise; 1 large egg, beaten; ¼ tsp. Freshly ground pepper; 2 tsp. fresh lemon juice; 1½ tsp. Sriracha sauce (see Cook’s Note); 1 tsp. minced fresh thyme; 1½ tsp. Tabasco sauce; 4 tbsp/55 g unsalted butter, plus more if needed; ½ cup/80 g diced red bell pepper; 2 tsp. Worcestershire sauce; ½ tsp. Asian sesame oil; ½ tsp. paprika; 1 lb/455 g fresh crabmeat, well drained and picked clean of shell; 3 tbsp. peeled and minced fresh ginger; ¼ cup/35 g minced shallot; ½ cup/30 g finely chopped fresh flat-leaf parsley; 2 tbsp. Dijon mustard; 2½ cups/135 g lightly packed fresh bread crumbs (see Cook’s Note)

Preparation info

Makes Sixteen 2½ in 6 cm Crab Cakes; Serves
8
as a First Course

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Packed with chunks of fresh crabmeat, these crab cakes are made with homemade fresh bread crumbs to keep them light and tasting like crab. A healthy dose of minced ginger infuses these patties with a bright, clean flavor. Because they are made without a lot of binders and fillers, you’ll need to use a delicate touch when frying and turning the cakes to keep them intact.

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