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Crab Cakes With Spicy Thai Sauce

  • 33minutes
  • 169calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsFluorine, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 340.19 g cooked crabmeat, picked over

  2. 59.14 ml minced red onion

  3. 29 1/28 ml minced red bell peppers

  4. 1 large egg white, whisked till frothy

  5. 7 1/39 ml black sesame seeds or 7 1/39 ml regular sesame seeds

  6. 1 1/53 ml ground allspice

  7. 1 1/53 ml white pepper

  8. 1/29 ml Tabasco sauce

  9. 177.44 ml fresh sourdough breadcrumbs

  10. 118 1/59 ml rice vinegar

  11. 73.94 ml sugar

  12. 29 1/28 ml fresh lime juice

  13. 29 1/28 ml water

  14. 9.85 ml minced red peppers

  15. 4.92 ml minced garlic

  16. 4.92 ml black sesame seeds or 4.92 ml regular sesame seeds

  17. 59.14 ml finely grated seeded peeled cucumber

  18. 59.16 ml butter

Instructions Jump to Ingredients ↑

  1. For cakes: Mix first 8 ingredients in large bowl.

  2. Mix in enough breadcrumbs to form stiff mixture.

  3. Shape mixture into sixteen ¼-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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