In a mixing bowl, mix the mayonnaise, panko
, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend
, being careful not to break up the lumps. Let the crab cake
mixture refrigerate and bind for 30 minutes to 1 hour.
Next, portion the crab into 2 ounce cakes and lightly dust
with flour. Saute over medium heat in a saute pan with grapeseed oil
until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes
have been cooked. Finish with the lemon juice
Keep refrigerated and covered.