Crab Cakes With Spicy Thai Sauce

We love crab cakes...the sauce makes this variation divine.

• Ready In: 33 mins
• Serves: 8

Ingredients

• Crab Cakes

• 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

• Sauce

• 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

Directions

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.