Crab Cakes with Spicy Thai Sauce
The Flavors of Bon Appétit 1997
Crab Cakes with Spicy Thai Sauce
The Flavors of Bon Appétit 1997
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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 teaspoons white pepper 1/8 teaspoon hot pepper sauce (such as Tabasco) 3/4 cup (about) fresh sourdough breadcrumbs Sauce: 1/2 cup rice vinegar 5 tablespoons sugar 2 tablespoons fresh lime juice 2 tablespoons water 2 teaspoons minced seeded red jalapeño chili 1 teaspoon minced garlic 1 teaspoon black sesame seeds or regular sesame seeds 1/4 cup finely grated seeded peeled cucumber 4 tablespoons (about) butter Directions: For Cakes: Mix first 8 ingredients in large bowl. Mix in enough breadcrumbs to form stiff mixture. Shape mixture into sixteen 1/4 inch thick patties. For Sauce: Combine rice vinegar, sugar, lime juice, water, red chili, garlic and sesame seeds in small bowl; stir until sugar dissolves. Mix in cucumber. Let sauce stand for 30 minutes at room temperature to allow flavors to blend. Preheat oven to 250°F. Melt 1 tablespoon butter in heavy 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; drain. Transfer to baking sheet; keep warm in oven. Divide crab cakes among 8 plates. Spoon sauce around cakes and serve. Makes 8 servings. |