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Crab Cakes With Lime Ginger Sauce

Dinner, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 1/2 cup celery, finely diced
  • 1/2 cup onion, finely diced
  • 1 medium red bell pepper, finely diced
  • 3 cups crab meat, well drained
  • 2 eggs
  • 1 cup mayonnaise
  • 1/2 lemon lemon juice
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon chives, minced
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh garlic, minced
  • 3/4 cup panko crumbs
  • 1 recipe lime ginger sauce


  1. In a large bowl, gently fold together all ingredients except the panko.
  2. Generously sprinkle some panko on a baking sheet.
  3. Scoop out mounds of crab mixture with an ice cream scoop and place on prepared baking sheet.
  4. One by one, dredge mounds in panko, shaping into cakes as you go.
  5. Cover and refrigerate.
  6. Heat some oil in a nonstick skillet over medium-high heat.
  7. Add crab cakes and saute’ until golden brown and heated through, about 4 minutes per side.
  8. Remove to paper towels and drain.
  9. Prepare Lime Ginger Sauce per recipe and serve on the side.

About This Recipe

Crunchy crab cakes with spicy lime ginger sauce make for a very tasty seafood dinner.

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