Recipe: Crab Cakes with Spicy Thai Sauce (appetizers, make ahead)

CRAB CAKES WITH SPICY THAI SAUCE

FOR THE CRAB CAKES:
12 oz. cooked crabmeat
1/4 cup minced red onion
2 Tbsp. minced red bell pepper
1 large egg white, beaten to blend
1 1/2 tsp. black sesame seeds or regular sesame seeds
1/4 tsp. ground allspice
1/4 tsp. ground white pepper
1/8 tsp. hot pepper sauce
3/4 cup fresh breadcrumbs
FOR THE SPICY THAI SAUCE:
1/2 cup rice vinegar
5 Tbsp. sugar
2 Tbsp. fresh lime juice
2 Tbsp. water
2 tsp. minced red bell pepper
1 tsp. minced garlic
1 tsp. black sesame seeds or regular sesame seeds
1/4 cup finely grated seeded cucumber
4 Tbsp. butter (or as needed, for cooking)

TO PREPARE THE CRAB CAKES:
Mix first 8 ingredients for the crab cakes in a bowl. Mix in enough breadcrumbs to form a stiff mixture. Shape mixture into 16 (1/4-inch) thick patties (this can be done 8 hours ahead. Cover and refrigerate.)

TO PREPARE THE SAUCE:
Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in a small bowl, stir until sugar dissolves. Mix in cucumber. Let stand 30 minutes at room temperature to allow flavors to blend.

WHEN READY TO COOK:
Preheat oven to 250 degrees F.

Melt 1 tablespoons 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.

TO SERVE:
Divide crab cakes among 8 plates. Spoon sauce around cakes.

Makes 8 appetizer servings
Source: Bon Appetit magazine, August 1996
From: Risa G.,NJ - 07-28-97