Crab Cakes With Spicy Thai Sauce

• 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

1. For cakes: Mix first 8 ingredients in large bowl.
2. Mix in enough breadcrumbs to form stiff mixture.
3. Shape mixture into sixteen 1/4-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 250u0b0F 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.

cakes, crabmeat, red onion, red bell peppers, egg white, black sesame seeds, ground allspice, white pepper, tabasco sauce, fresh sourdough breadcrumbs, sauce, rice vinegar, sugar, lime juice, water, red peppers, garlic, black sesame seeds, cucumber, butter

Taken from www.food.com/recipe/crab-cakes-with-spicy-thai-sauce-97228 (may not work)