Ginger-Lime Crab Cakes姜香青柠蟹饼

Method做法

1. In a bowl, stir together the mayonnaise, egg, scallion, cilantro, ginger, Tabasco, pepper, and the zest from the lime. Squeeze in the juice of half that lime, saving the rest for wedges, then stir in half the panko.

   碗里放蛋黄酱、鸡蛋、葱花、香菜、姜、辣酱、胡椒和青柠皮，搅匀；挤半个青柠的汁进去，剩下的留着切瓣，再拌进一半面包糠。

   No heat · 3 min不开火 · 3分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。

2. Gently fold in the well-drained cooked crab. Shape into small flat cakes about ½ inch thick and press the remaining panko onto both sides. Set them on a clean plate, cover, and refrigerate to help them hold together — they still need to be cooked through in the next step. Worked until smooth: solid crab pucks. Fold the crab in gently. That's when you bite into flakes, not paste.

   轻轻拌进沥干的熟蟹肉，捏成1.3厘米厚的小饼，两面压上剩下的面包糠。放在干净盘子里盖好冷藏，让它们定定型，之后还得煎熟。使劲揉的，煎出来是几块实心蟹糕。轻轻拌进蟹肉，咬下去才会见到蟹丝。

   No heat · 20 min不开火 · 20分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。

3. Pour a thin layer of oil into a nonstick skillet. Slide the chilled cakes in, one uncrowded layer, and cook 3–4 minutes per side, turning once with a wide spatula, until golden and the egg-bound centers hit 160°F (71°C). Don't press them or flip them over and over.

   不粘锅里倒薄薄一层油，把冷藏好的小饼单层摆进去，别挤着。每面煎3–4分钟，用宽铲翻一次，煎到金黄、蛋液中心到160°F (71°C)就行，别压也别来回翻。

   Medium · 8–10 min中火 · 8–10分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. If the crust browns before the center is ready, turn the heat down and keep cooking gently. Move the finished cakes to a clean plate, not the one that held the raw egg. More servings will take extra batches and time.

   要是外壳上色了、里面还没熟，就把火调小慢慢煎。煎好的饼放到干净盘子里，别放装过生蛋液的那个。份量多的话，得多煎几锅、多花点时间。

   Low · 1–3 min小火 · 1–3分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

5. Serve right away with the reserved lime wedges and, if you like, a crunchy vegetable side — no extra dipping sauce needed. The crab is already cooked, but the raw egg binder still has to be cooked all the way through.

   配着留的青柠瓣趁热吃，想的话再来点脆口蔬菜，不用另配蘸酱。蟹肉虽然是熟的，但里面的生蛋液还是得彻底煎熟。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。