Thai-Style Crab Cakes

• 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)

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.

lump crabmeat, freshlysqueezed, ginger, green onions, red bell pepper, garlic, vegetable oil, red pepper, fresh parsley, mayonnaise, egg, fresh breadcrumb, sweet chili sauce

Taken from www.food.com/recipe/thai-style-crab-cakes-471014 (may not work)