Well this was a bit of a learning experience all around about how to make these things... There is something to be said for fresh ingredients over canned! In this case the crab meat, I thought 'oh I have that can of crab meat in the pantry, that will work, no need to go to the store', little did I know how much extra work that would cause me!
So here is some helpful hints about this particular recipe, thankfully I had made enough for two servings so I could get a picture! If you use canned crab meat, make sure you drain the life out of that sucker! extra liquids are not your friend when it comes to making these.
Secondly too much of a good thing can apply! It was the pepper actually, I used peppercorn mayo instead of plain mayo. I should have not added extra pepper. While still good, the pepper overpowered the other things a little too much in my opinion.
Well on to the recipe!
Ginger Crab Cakes (makes 4 cakes)
1 6oz can of crab meat
2 tbsp mayo
1 tsp freshly grated ginger root
1/4 tsp pepper
1/4 tsp salt
1 egg
1/8 cup breadcrumbs
1 tsp lime juice
2 finely chopped mushrooms
Toss everything into a bowl and mash it up good. Heat a pan with a bit of olive oil to medium. Drop Dollops of the mixture into the pan and let cook each side about 5 minutes, flip over and cook other side.
I added a spoonful of a cream cheese/sour cream mixture I had sitting in the fridge, and whipped a little more ginger an dill into it. Helped cool down my mistake with the pepper!
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