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TPOTW
Crab Cakes with Creamy Chili Sauce
4 Appetizer Servings
Sauce
1 tablespoon vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili garlic sauce
1/2 cup whipping cream
1/4 cup sake
1/4 cup fresh lime juice
Crab Cakes
1½ cups fresh white breadcrumbs
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water
2 tablespoons vegetable oil
For Sauce:
Heat oil in heavy medium skillet over medium-low heat. Add shallots and garlic and sauté until tender, about 5 minutes. Add chili garlic sauce and stir 1 minute. Add cream, sake and lime juice. Simmer until sauce is slightly thickened, about 7 minutes.
For Crab Cakes:
Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into four 2½- to 3-inch round patties, using about 1/2 cupful for each.
Heat oil in heavy large skillet over medium-high heat. Add crab cakes and sauté until golden brown, about 4 minutes per side. Transfer to plates.
Drizzle sauce over and serve.