Crab Cakes With Spicy Thai Sauce |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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We love crab cakes...the sauce makes this variation divine. Ingredients:
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 |
Directions:
1. For cakes: Mix first 8 ingredients in large bowl.
2. Mix in enough breadcrumbs to form stiff mixture.
3. Shape mixture into sixteen 1/4-inch-thick patties.
4. (Can be prepared ahead. Cover and refrigerate.).
5. For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
6. Mix in cucumber.
7. Let stand 30 minutes at room temperature to allow flavours to blend.
8. Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
9. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
10. Transfer to paper towels to drain.
11. Transfer to baking sheet; keep warm in oven.
12. Divide crab cakes among 8 plates.
13. Spoon sauce around cakes.
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