Crab Cakes With Lime Ginger Sauce


For the Crab Cakes

1/2 cup celery, finely diced

1/2 cup onion, finely diced

1 medium red bell pepper, finely diced

3 cups crab meat, drained

2 eggs

1 cup mayonnaise

1/2 lemon juice

1 teaspoon worcestershire

1/2 teaspoon hot sauce

1 tablespoon chives, minced

1 teaspoon thyme, minced

1 teaspoon garlic, minced

3/4 cup panko crumbs

For the Lime Ginger Sauce

1 cup white grape juice

1/4 cup lime juice

1/3 cup white wine vinegar

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1/2 cup heavy cream

1 1/2 sticks cold unsalted butter, cut into chunks

1/4 cup Thai sweet chili sauce

1/4 teaspoon pepper

For the Crab Cakes

In a large bowl, gently fold together all ingredients except the panko.

Generously sprinkle some panko on a baking sheet.

Scoop out mounds of crab mixture with an ice cream scoop and place on prepared baking sheet.

One by one, dredge mounds in panko, shaping into cakes as you go.

Cover and refrigerate.

Heat some oil in a nonstick skillet over medium-high heat.

Add crab cakes and saute’ until golden brown and heated through, about 4 minutes per side.

Remove to paper towels and drain.

For the Lime Ginger Sauce

In a heavy saucepan over medium heat, combine grape juice, lime juice, vinegar, ginger and garlic.

Bring to a boil; reduce by 90 percent to a light syrup.

Add cream and reduce by 60 percent, stirring carefully so as not to scorch the sauce.

Reduce heat to low and gradually stir in the cold butter chunks.

Stir in chili sauce and season with pepper.

Serve Crab Cakes with Ginger Sauce on the side. Enjoy!
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