Ingredients
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12 ounces cooked crabmeat, picked over
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1 large egg white, whisked till frothy
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1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds
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1/4 teaspoon ground allspice
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1/4 teaspoon white pepper
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1/8 teaspoon Tabasco sauce
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3/4 cup fresh sourdough breadcrumbs
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1/2 cup rice vinegar
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5 tablespoons sugar
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2 tablespoons water
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2 teaspoons minced red peppers
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1 teaspoon minced garlic
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1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds
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1/4 cup minced red onion
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2 tablespoons minced red bell peppers
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2 tablespoons fresh lime juice
Instructions
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.