Ginger Lime Crab Cakes

Ingredients:
1 lb jumbo lump crab meat
1 egg
2 Tbsp mayonnaise
2 Tbsp chopped green onions, green parts only (approx 3 green onion tops)
2 Tbsp chopped parsley
1 Tbsp juice (approx from half a small lime)
1 Tbsp sweet relish
1 tsp Dijon mustard
1/2 tsp grated fresh ginger
1/2 tsp lime zest (approx from half a small lime)
1/4 tsp smoked paprika
1/4 tsp black pepper
Optional: dash of fish sauce
1/4 C panko bread crumbs and more to bread
2 tablespoons Vegetable oil 

Ingredients:
1. Pick over the crab meat and discard any pieces of shell. Drain the crab meat on a few sheets of paper towels to soak up any excess moisture. You may have to gently squeeze the crab meat to remove excess liquid (you don't want to go overboard and have it end up bone dry either). 

2. In a small bowl, whisk all of the ingredients together except for the panko and crab meat and mix into a smooth sauce. 

3. Pour over the crab meat and add the panko bread crumbs.

4. Gently fold together the crab, sauce, and bread crumbs. Try to keep the large crab meat pieces intact while mixing.

5. Divide the mix into 4 and squeeze the mixture tightly together to form a 3 – 4 inch patty that’s roughly 3/4 inch thick. 

6. Put the crab cakes on a plate and cover with plastic wrap. Chill for at least an hour, up to overnight.

7. Pour some panko onto a plate and bread both sides of the crab cake with the bread crumbs.

8. Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. 

9. Fry the crab cakes 4 – 5 minutes on one side then carefully flip and continue to cook for an additional 4 – 5 minutes. 

-If the crust is browning too fast, turn the heat down. Frying the crab cakes slowly ensures that they are heated through by the time the crust get crisp and golden brown. Resist the urge to flip the cakes more than once because they are more likely to fall apart with repeated flipping.-

-Serve with dipping sauce of your choice or try our recommended dipping sauce Sriracha Sauce.-