Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce

• Crab Cakes
• 4 cups lump crabmeat
• 4 eggs
• salt
• cayenne pepper
• 8 teaspoons minced fresh coriander
• 4 teaspoons chopped red bell peppers
• 2 teaspoons chopped garlic
• 4 teaspoons chopped fresh ginger
• 2 -3 cups fresh breadcrumbs
• 4 tablespoons olive oil
• Papaya Basil Sauce
• 1 cup dry white wine
• 1 medium ripe papaya, diced
• 1 shallot, diced
• 1/2 cup heavy cream
• 3/4 cup unsalted butter, cut into pieces
• salt and pepper
• 2 teaspoons chopped fresh ginger
• 2 limes, juice of
• 4 sprigs fresh basil

1. For crab cakes:
2. In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
3. Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
4. Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
5. To serve pour sauce on a plate and top with the crab cakes.
6. For the Papaya-Basil Sauce:
7. In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
8. Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.

cakes, lump crabmeat, eggs, salt, cayenne pepper, fresh coriander, red bell peppers, garlic, fresh ginger, fresh breadcrumbs, olive oil, basil, white wine, papaya, shallot, heavy cream, unsalted butter, salt, fresh ginger, basil

Taken from www.food.com/recipe/hawaiian-style-sauteed-crab-cakes-with-papaya-basil-sauce-129470 (may not work)