Ingredients

The following ingredients have 4 Servings
  • 12 ounces fresh crab meat
  • 1 tablespoon minced ginger
  • 1 tablespoon tamari
  • 1 tablespoon chopped lemongrass
  • 1/2 cup diced green onion
  • 1/2 cup chopped cilantro
  • 1 lime (zested)
  • 1/2 gluten free panko breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons mayonnaise
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon tamari
  • 2-3 teaspoons lime zest

Instruction

  • In a large bowl combine ginger, 1 tablespoon tamari, lemongrass, green onions, cilantro, zest of 1 lime. Mix. Add crab meat and gently fold into the mixture. Add panko and gently fold into the mixture.
  • Heat olive oil in pan over medium-high heat and form round cakes out of the crab mixture.
  • Pan fry on each side for 4-6 minutes until browned and cooked through.
  • In a small bowl combine the aioli ingredients - mayonnaise, 1 tablespoon tamari, chili garlic sauce and 2-3 teaspoons lime zest.
  • Serve crab cakes with aioli.
  • Optional: serve them with iceberg lettuce, cucumbers, green onions, cilantro, Sriracha, etc.