Ginger Crab Cakes

Yield

12 crab cakes

10

10

14 ounces: crabmeat

1/2 cup: light mayonnaise

1/4 cup: minced green onions

1 tablespoon: chopped cilantro

1 tablespoon: lime juice

2 teaspoons: minced fresh ginger root

1/4 teaspoon: hot pepper sauce

1/4 teaspoon: salt

1/4 teaspoon: black pepper

2: eggs

3/4 cup: dry bread crumbs

1/4 cup: vegetable oil

In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.

In a shallow dish, lightly beat eggs. Place bread crumbs in another shallow dish. Dip patties into egg, then press into bread crumbs to coat all over.

In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.

Calories: 283 kcal

Carbohydrates: 12.7 g

Cholesterol: 116 mg

Fat: 18.6 g

Fiber: 0.8 g

Protein: 15.5 g

Sodium: 576 mg