Crab Cakes with Ginger and Lime

Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated May 25, 2021
Elise Bauer
Crab Cakes with Ginger and Lime
Elise Bauer

Here's an Asian inspired spin on a classic crab cake—fresh lump crab meat mixed with lime zest, grated ginger, and spicy sriracha sauce, formed into patties, egg-dipped, and dredged in crispy panko, and then lightly fried.

Yum! The crab cakes are small, so you can either serve them for appetizers or serve several as a main course.

Crab Cakes with Ginger and Lime
Elise Bauer

Now, if you're like me, you might want to make a double batch, because you can always use any extra crab mixture to top some butter lettuce and a few slices of avocado.

Or, you might find yourself picking at the mixture just to make sure it tastes good, until lo and behold half of it is gone, which, if you've made a double batch, still leaves you plenty for the crab cakes. Enjoy!

Crab Cakes with Ginger and Lime

Prep Time 15 mins
Cook Time 20 mins
Chilling Time 60 mins
Total Time 95 mins
Servings 16 crab cakes

Ingredients

  • 8 ounces fresh lump crab meat, well picked through to remove any bits of shell
  • 3 scallions, including green parts, finely chopped (about 1/4 cup)
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon lime juice, plus a little more for sprinkling on at service
  • 1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
  • 2 tablespoons mayonnaise
  • 2 tablespoons of panko breadcrumbs for crab mixture plus 3/4 cup of panko breadcrumbs for breading
  • 1/2 cup all purpose flour
  • 1 egg, beaten
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • Lime slices for garnish

Method

  1. Prepare crab cake mixture:

    In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and mayonnaise. Stir in the lump crab meat and the panko to combine. Cover with plastic wrap and chill for 1 to 2 hours.

  2. Form into 1-inch round balls:

    Using your clean hands, form the crab mixture into 1-inch diameter round balls.

  3. Coat in flour, egg, and panko:

    Set out 3 bowls, one for flour, one for the beaten egg, and one for panko breadcrumbs. Roll each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a plate.

    dredge crab in flour
    Elise Bauer
    coat crab cake in egg
    Elise Bauer
    coat crab cake in panko breadcrumbs
    Elise Bauer
    set aside uncooked crab cakes
    Elise Bauer
  4. Cook crab cakes:

    Heat the oil in a large, heavy-bottomed sauté pan on medium high heat. Swirl in the butter.

    After the butter has foamed up and melted, place the panko coated crab balls into the pan and press down gently with a metal spatula.

    Do not crowd the pan, you may need to work in batches.

    Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and cook until golden brown on the other side.

    Elise Bauer
    fry crab cakes in butter and olive oil
    Elise Bauer
  5. Remove to a paper towel lined plate:

    or to a sheet pan in a low oven to keep warm.

  6. Sprinkle with lime juice to serve:

    and serve with a slice of lime.