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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. 12 ounces cooked crabmeat, picked over

  2. 1/4 cup minced red onion

  3. 2 tablespoons minced red bell peppers

  4. 1 large egg white, whisked till frothy

  5. 1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds

  6. 1/4 teaspoon ground allspice

  7. 1/4 teaspoon white pepper

  8. 1/8 teaspoon Tabasco sauce

  9. 3/4 cup fresh sourdough breadcrumbs

  10. 1/2 cup rice vinegar

  11. 5 tablespoons sugar

  12. 2 tablespoons fresh lime juice

  13. 2 tablespoons water

  14. 2 teaspoons minced red peppers

  15. 1 teaspoon minced garlic

  16. 1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds

  17. 1/4 cup finely grated seeded peeled cucumber

  18. 4 tablespoons 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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