Crab Cakes with Ginger and Lime Recipe

Ingredients (14)

• 8 ounces fresh lump crab meat, well picked through to remove any bits of shell
• 3 scallions, including green parts, finely chopped (about 1/4 cup)
• 2 tablespoons finely chopped cilantro
• 1 teaspoon freshly grated ginger root
• 1 teaspoon finely grated lime zest
• 1 teaspoon lime juice, plus a little more for sprinkling on at service
• 1/2 to 1 teaspoon sriracha sauce, depending on how spicy you would like the crab cakes to be
• 2 tablespoons mayonnaise
• 2 tablespoons of panko breadcrumbs for crab mixture plus 3/4 cup of panko breadcrumbs for breading
• 1/2 cup all purpose flour
• 1 egg, beaten
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• Lime slices for garnish