MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Cakes w/Ginger & Lime
Categories: Seafood, Vegetables, Citrus, Chilies, Herbs
Yield: 16 Appetisers

8 oz Fresh lump crab meat; well
- picked through
3 Scallions w/green; fine
- chopped (1/4 cup)
2 tb Fine chopped cilantro
1 ts Fresh grated ginger root
1 ts Fine grated lime zest
1 ts Lime juice; + more for
- sprinkling on at service
1 ts Sriracha sauce *
2 tb Mayonnaise
2 tb Panko for crab mixture
+=PLUS=+
3/4 c Panko for breading
1/2 c All purpose flour
1 lg Egg; beaten
2 tb Olive oil
1 tb Butter
Lime slices for garnish

* Huy Fong, Shark or my YAAAAHHHHOOOOAAAAHHHH Hot Sauce

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.

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

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

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.

Remove to a paper towel lined plate or to a sheet pan in a
low oven to keep warm. Sprinkle with lime juice to serve,
and serve with a slice of lime.

Yield: Makes 16 appetizer sized crab cakes.

Dave's yield: 4 nice main course crab cakes

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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