Crab Cakes with an Asian Vinaigrette

I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also.

• Ready In: 30 mins
• Serves: 4-8

Ingredients

• Vinaigrette

• 1⁄2 cup fresh lime juice
• 1⁄2 cup  chopped shallot
• 3  teaspoons soy sauce
• 1 1⁄2 teaspoons  grated ginger
• 1⁄4 cup  jalapeno pepper, diced
• 1  teaspoon  minced garlic
• 2  teaspoons liquid honey
• 1 1⁄2 teaspoons curry paste
• 2  teaspoons  sesame oil
• 1  cup olive oil

• Crab Cakes

• 2  teaspoons butter
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  diced green bell pepper
• 1  lb  fresh  crab, , picked over
• 1  cup  chopped  daikon sprouts
• 4  teaspoons  chopped cilantro
• 1  carrot, diced
• 1  cup panko breadcrumbs (go with progresso dry fine if needed)
• 1  cup  sliced radicchio
• 1⁄2 cup  fresh breadcrumb
• 3  teaspoons  minced ginger
• 1⁄2 cup mayonnaise, mixed with the ginger

Directions

1. For vinaigrette whisk all ingredients together.
2. For the Crab Cakes---------------.
3. In a medium pan melt butter over medium heat.
4. Add red and green pepper and saute for about 4 minutes.
5. In a large bowl combine crab, peppers, sprouts.
6. cilantro, radicchio and carrots.
7. Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
8. Add salt and pepper to taste.
9. Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
10. In a large fry pan heat the oil over medium heat.
11. Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
12. To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.