CRAB CAKES WITH SPICY THAI SAUCE

Crab Cakes With Spicy Thai Sauce image

Provided by evelynathens

Categories Crab

Time 33m

Yield 8 serving(s)

Number Of Ingredients 18

12 ounces cooked crabmeat, picked over
1/4 cup minced red onion
2 tablespoons minced red bell peppers
1 large egg white, whisked till frothy
1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/8 teaspoon Tabasco sauce
3/4 cup fresh sourdough breadcrumbs
1/2 cup rice vinegar
5 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons minced red peppers
1 teaspoon minced garlic
1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds
1/4 cup finely grated seeded peeled cucumber
4 tablespoons butter

Steps:

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 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 250°F Melt 1 tblsp butter in 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 to drain.
Transfer to baking sheet; keep warm in oven.
Divide crab cakes among 8 plates.
Spoon sauce around cakes.