Ginger Crab Cakes

Ingredients

• 1 lb. lump crabmeat
• 1/2 cup mayonnaise
• 2 tablespoons fresh ginger, grated
• 1/4 cup green onions, finely chopped
• 1/4 cup celery, finely chopped
• 2 eggs, beaten
• 1 teaspoon Dijon mustard
• 1/3 cup panko bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup vegetable oil

Directions

1. In a large bowl, combine the crabmeat, mayonnaise, ginger, green onions, celery, eggs, Dijon mustard, panko bread crumbs, salt, and pepper.
2. Form the mixture into 12 equal-sized cakes, about 1/2-inch thick.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Fry the crab cakes in batches until golden brown, about 3 minutes per side.
5. Drain on paper towels and serve warm.

Interesting Facts

• Crab cakes are a popular dish in the United States, especially in Maryland and the Chesapeake Bay region.
• The use of ginger in this recipe gives the crab cakes a unique flavor and is a great way to add an Asian spin to a traditional dish.
• The use of panko bread crumbs helps give the crab cakes a crisp, crunchy texture.