I usually rely on Ina Garten’s crab cake recipe which are delicious and have served me well for years. This variation, however, is a nice change if you are looking for a crab cake with a bit of an Asian flair. Like Ina Garten’s, there are not many fillers, so there is mostly crab meat in each bite. The ginger-lime-chili cream is wonderful and tastes great on a simple bibb lettuce salad. This is a great starter course or perfect for a light dinner.

Makes 6-7, 4″ crab cakes

Click here for the recipe.

Alternative serving suggestion over green salad with golden beets and charred corn