CRAB CAKES WITH SPICY THAI SAUCE

By pat1908

Serves: 8 Appetizer Servings

Ingredients

• Sauce:
• Serves: 8 Appetizer Servings
• 12 ounces cooked crabmeat
• 1/4 cup minced red onion
• 2 Tbsp minced red bell pepper
• 1 large egg white, beaten to blend
• 1 1/2 tsp black sesame seeds or regular sesame seeds
• 1/4 tsp ground allspice
• 1/4 tsp white pepper
• 1/8 tsp hot pepper sauce (such as Tabasco)
• 3/4 cup (about) fresh sourdough breadcrumbs
• 1/2 cup rice vinegar
• 5 Tbsp sugar
• 2 Tbsp fresh lime juice
• 2 Tbs water
• 2 tsp minced red pepper
• 1 tsp minced garlic
• 1 tsp black sesame seeds or regular sesame seeds
• 1/4 cup finely grated seeded peeled cucumber
• 4 Tbsp butter

Preparation

Step 1

For Cakes:

Mix first 8 ingredients in large bowl. Mix in enough breadcrumbs to form stiff mixture. Shape mixture into sixteen ¼ inch thick patties. (Can be prepared 8 hours ahead. Cover and refrigerate).

For Sauce:

Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves. Mix in cucumber. Let stand 30 minutes at room temperature to allow flavours to blend.
Preheat oven to 250F. Melt 1 Tbsp butter in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary. Transfer to paper towels; drain. Transfer to baking sheet; keep warm in oven. Divide crab cakes among 8 plates spoon sauce around cakes.