Thai-Style Crab Cakes

Juicy fat little nuggets of crabby goodness! I developed this because of a craving for a sweet-hot crab dish I'd enjoyed at a Thai restaurant. I love crabmeat (jumbo lump, please, none of the frozen/canned yuck for *moi*) but dislike most crab-cake recipes because they are either too bready, or somehow involve cheese. Just me personally: I don't like pairing fish with cheese. These succulent cakes will be our dinner entree for New Year's Eve 2011!

• Ready In: 40 mins
• Serves: 10
• Yields: 10 cakes

Ingredients

• 1  lb  premium lump crabmeat, drained
• 1  tablespoon  freshly-squeezed lemon juice
• 1  tablespoon ginger, finely minced
• 5  green onions, chopped
• 1⁄2 red bell pepper, finely minced
• 2  garlic cloves, finely minced
• 1  tablespoon  vegetable oil
• 1  teaspoon crushed red pepper flakes
• 2  tablespoons fresh parsley, chopped
• 3  tablespoons mayonnaise
• 1  egg, beaten
• 1  cup  fresh breadcrumb, finely crushed (or panko)
•  sweet chili sauce (Thai Kitchen brand)

Directions

1. Gently toss the crabmeat with lemon juice and ginger. Set aside.
2. In oil, saute' onions, pepper, and garlic until it is all soft. Let cool and toss with crabmeat. Add remaining ingredients, except for breadcrumbs.
3. Form into small patties, about 2.5" in diameter. Place on wax paper in freezer for 30 minutes.
4. Remove from freezer and pat with bread crumbs on both sides.
5. Palace on parchment-covered baking sheet and bake for 2 minutes at 350, or until browned.
6. Top with 1 T sweet chili sauce and serve.