Crab Cakes with Ginger and Spicy Mayo
Crab Cakes with Ginger and Spicy Mayo
The addition of ginger and just a hint of heat from spicy mayo make these crab cakes extra flavorful and the perfect dinner for two.
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15 min
Prep Time
20 min
Total Time
2
servings Ingredients
Sriracha Ginger Mayo
13 cup mayonnaise
1 teaspoon finely chopped fresh ginger root
1 teaspoon Sriracha sauce
18 teaspoon salt
Crab Cakes
1 Half Stick (1/4 cup) Land O Lakes® Butter, divided
1 large Land O Lakes® Egg, beaten
14 cup crushed buttery round crackers
1 tablespoon finely chopped green onion
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon finely chopped fresh ginger root
Pinch ground red pepper (cayenne)
6 to 8 ounces lump crab meat, drained
Sliced green onions, as desired
How to make
-
STEP 1
Combine all Sriracha Ginger Mayo ingredients in small bowl. Refrigerate until ready to serve.
-
STEP 2
Combine 1 tablespoon melted butter, egg, crackers, 1 tablespoon green onion, Worcestershire sauce, ginger root and cayenne in bowl. Gently stir in crab meat.
-
STEP 3
Form mixture into 4 patties, each about 3 inches in diameter.
-
STEP 4
Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add crab cakes; cook 3 minutes per side or until deep golden brown.
-
STEP 5
Serve immediately with Sriracha Ginger Mayo and garnish with sliced green onion as desired.
Tip #1
For the best results, use refrigerated fresh crab meat.
630 Calories
55 Fat (g)
245 Cholesterol (mg)
1230 Sodium (mg)
6 Carbohydrates (g)
0 Dietary Fiber
28 Protein (g)
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