Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • CRAB CAKES.
  • Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
  • Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.
  • THAI SWEET CHILI SAUCE.
  • In a heavy sauce pan over medium high heat, combine ginger, garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%), add cream and reduce to 60% over medium heat, being careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
  • MARINATED CUCUMBERS.
  • Mix all the ingredientes together bring to a boil, remove from heat and chill.
  • ASSEMBLY.
  • Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.
  • Arrange crab cakes on plate, drizzle with chili sauce.
  • Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.
Advertisement