Ginger Crab Cakes

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 2 teaspoons peeled, finely grated fresh ginger or ginger paste
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon finely chopped shallot
• 1 tablespoon Worcestershire
• 1 teaspoon lemongrass paste or lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons prepared Dijon mustard
• 1/4 cup thinly sliced green onions
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup finely crushed saltine crackers
• 1/2 pound fresh Dungeness crabmeat
• 4 tablespoons vegetable oil, for frying

1. Preheat the oven to 225F.
2. In a large bowl, combine all the ingredients expect the crab and vegetable oil.
3. Fold in the crabmeat.
4. Form into cakes about 1 inch thick.
5. If the mixture will not form a firm cake, mix in 2 tablespoons more mayonnaise.
6. Cover a baking sheet with layers of paper towels to drain the cakes.
7. Heat 2 tablespoons of the oil in a 10- or 12-inch cast iron skillet over medium-high heat.
8. Gently place 6 cakes in the pan and cook until golden, about 5 minutes on each side, turning the cakes with a spatula.
9. If the pan gets too hot, turn down the heat to medium-low.
10. Transfer the cakes to the paper towel-lined baking sheet and place in the oven to keep warm.
11. Add 2 more tablespoons oil to the pan and cook the remaining cakes.

mayonnaise, egg, ginger, red bell pepper, shallot, worcestershire, lemongrass paste, freshly squeezed lemon juice, mustard, green onions, salt, freshly ground black pepper, saltine crackers, crabmeat, vegetable oil

Taken from www.cookstr.com/recipes/ginger-crab-cakes (may not work)