by Kristoferjaemz

Created on: February 28, 2007   Last Updated: June 15, 2011

Ginger is typically used in Asian dishes but can be used to complement a variety of styles. Personally, I enjoy pairing ginger with seafood. My favorite dish of this sort is ginger crab cakes with a ginger mayonnaise. I take some short cuts when cooking at home that I've included here.

Ingredients:
1 24 oz can of lump crab meat, drained and picked through for shells

1 fresh egg
1 tbsp finely chopped chives
1 tbsp rough chopped cilantro
1 heaping tbsp dijon mustard
2 heaping tbsp mayonnaise
1 tsp Old Bay seasoning
2 tsp Worcestershire sauce
juice of 1/2 a lime (peel zest and save for mayonnaise)
1/4 cup diced red onion
1/4 cup drained and diced roasted red peppers
1 1/2 tbsp finely diced fresh ginger
approx. 1 cup Japanese bread crumbs

Combine the egg, chives, cilantro, mustard, mayonnaise, Old Bay, Worcestershire, lime juice, onion, peppers, and 1 tbsp of the ginger in a medium to large mixing bowl. Whisk until ingredients are incorporated. Add the crab meat and mix in with your hands. Add the bread crumbs bit by bit, checking for consistency. When you are able to form a ball with the mixture you have added enough crumbs. You may even need to add more, depending on how well you drained the crab.

You may use an ice cream scoop to portion the cakes. Scoop out a ball and work it in your hands until it forms a patty about a half inch thick and 1 1/2 inches in diameter. You should make 8-10 cakes. Place in a plastic container and separate with wax paper or plastic wrap, if you need to stack them, before placing them in the fridge.

In a food processor, combine these ingredients:

the remaining 1/2 tsp ginger
1 clove of garlic, chopped
five to seven leaves of fresh cilantro
1/2 tsp zest of lime
juice of 1/2 a lime
1/2 cups mayonnaise

Process ingredients until smooth, scraping the sides halfway through to incorporate the full flavor. Taste and season with Old Bay if necessary. Place in fridge until ready to serve.

Heat a large non- stick saute pan over medium heat. Add about a 1/2 teaspoon of olive oil, or enough to coat the pan. Place the crab cakes in the pan setting the edge closest to you down first so the oil splashes away from you. Work your way from the far end of the pan to the close end to keep your arm away from the splattering oil. Cook for 3-5 minutes on the first side, or until golden brown. Flip the cakes, then cover, cooking for another 3-5 minutes, heating the inside as well.

I usually serve the cakes with a small watercress salad lightly dressed with olive oil and black pepper. Place the crab cakes two to a plate and garnish with the ginger mayonnaise. Happy eating!

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