CRAB CAKES WITH SPICY THAI SAUCE

CRAB CAKES WITH SPICY THAI SAUCE image

Yield 8 servings

Number Of Ingredients 20

Crab Cakes:
12 ounces cooked crabmeat
1/4 cup minced red onion
2 tablespoons minced red bell pepper
1 large egg white, beaten to blend
1 1/2 teaspoons black sesame seeds or regular sesame seeds
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3/4 cup fresh sourdough bread crumbs
Sauce:
1/2 cup rice vinegar
5 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons minced red pepper
1 teaspoon minced garlic
1 teaspoon black sesame seeds or 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 bread crumbs to form stiff mixture. Shape mixture into sixteen 1/4 inch thick patties. 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 flavors to blend. Pre heat oven to 250 degrees. Melt 1 tablespoon butter in heavy 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 baking sheet, keep warm in oven. Divide crab cakes among 8 plates. Spoon sauce around cakes.