Preparation time: 15 minutes, Chill time: 30 minutes, Cooking time: 4-6 minutes, Yield: 6-8 servings
- 1/2 pound lump crab meat
- 2 eggs, lightly beaten
- 2 tablespoons whipping cream
- 1/2 cup white breadcrumbs or panko (Japanese breadcrumbs)*
- 1/4 teaspoon salt
- 1/2 cup cilantro, minced
- 2 tablespoons celery, minced
- 2 tablespoons green onions, minced
- 1 tablespoon red bell pepper, minced
- 3 dashes ancho chili powder
- 1 cup mayonnaise
- 1 teaspoon chili powder
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice wine vinegar
- Juice of 1 lime
- 1 tablespoon ketchup
*Extra breadcrumbs for dredging
Place crab meat in a strainer and pick out any shells.
In a large bowl, whisk together eggs and cream. In another bowl, combine crab, breadcrumbs, spices, salt, cilantro, celery and green onions. Slowly add egg and cream mixture until it binds together. You may not need all the liquid.
Use a measuring cup to form crab cakes. Place crab mixture into 1/4 cup and press firmly. Invert and tap against hand until patty comes out. Repeat this process until all the crab meat is gone. Place on a cookie sheet. Chill for 30 minutes.
In a small bowl, combine extra breadcrumbs with salt and pepper. Place the crab cakes in the breadcrumbs and coat.
Fix griddle across two burners and turn both burners onto high heat for 5 to 10 minutes. Lightly oil griddle and place crab cakes about 1” apart from each other. Cook for 2-3 minutes until golden brown. Flip over and cook for another 2-3 minutes. Place on paper towels to drain off extra oil. Use more oil for the next batch, if needed.
In a small mixing bowl, combine all ingredients. The sauce can be placed in a squirt bottle or served on the side.