Prep 15 mins
Cook 18 mins
We love crab cakes...the sauce makes this variation divine.
- 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
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in 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 to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
his is a very easy recipe to put together and tastes very good. Even my 15 year old liked it. Thanks for the recipe.
AWESOME!!! I have made these many many times now and love them more every time. I have coupled this with recipe #71230, Steamed Thai Mussels which is also out of this world and they are delicous with an asian style salad. I must admit though that it is a lot more affordable to use the imitation crabmeat and I find that it is hard to tell the difference. Thanks a lot!!!
These crabcakes are SO good and so easy to put together. I had 16 ounces of crabmeat and so I used two egg whites instead of one. Also, I used green onions instead of the red as that's what I had on hand. I found that the cakes were shaped easiest if I took a handful of the mixture, squeezed it into a somewhat firm ball and then flattened it. I made mine a bit larger than the recipe called for because my husband and I had this as a main course! We ended up with 11 cakes with only 4 leftover, they were that good. I used a red California Anaheim pepper, which is milder than Thai peppers, for the sauce, which was absolutely superb. I finally made crabcakes that don't fall apart! Thanks so much Evelyn for sharing this recipe....we loved it and I'll be making this again and again. Oh, I served this with a calamari salad and a cold Chinese noodle salad that I picked up at a deli....delicious dinner :)