Gingerbread Crab Cakes
These festive crab cakes are a unique Christmas Island twist on a classic dish. The warm spices of gingerbread complement the sweet and savory flavors of the crab, making it a perfect holiday appetizer or main course.
Ingredients
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, ginger, cinnamon, cloves, salt, and pepper. Mix until well combined.
- Form the mixture into 8 crab cakes, about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the crab cakes for 4-5 minutes on each side, until golden brown and heated through.
- Remove from the skillet and drain on paper towels.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Large bowl Skillet Spatula Paper towels
Tools
Cooking thermometer
Serving suggestions
Serve the gingerbread crab cakes with a side of cranberry relish and a sprinkle of powdered sugar for a festive touch.
Tips & tricks
For a gluten-free version, use gluten-free breadcrumbs and double-check the ingredients for any hidden sources of gluten.
Cost
$20