1. In small saucepan, melt butter over low heat.
2. Add onions and celery and saute until soft, approximately 5 minutes.
3. Add ginger and garlic, and saute additional minute.
4. Add spices and continue sauteing for 4 more minutes.
5. Remove mixture from heat and allow to cool.
6. Combine and mix well the cooled vegetable mixture with crabmeat, fresh breadcrumbs, mayonnaise, lemon zest, lemon juice, egg, salt and pepper.
7. Add dry breadcrumbs to a small bowl.
8. Form 6-8 equal size crab cakes.
9. Dust crab cakes with breadcrumbs, gently remove excess.
10. Refrigerate crab cakes on wax paper at least one hour.
11. Cover bottom of saute pan with oil. Heat oil for a few minutes.
12. Saute 3-4 crab cakes at a time until golden brown. About 3 minutes.
13. Carefully turn crab cakes over and saute other side 3 minutes.
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