Crab Cakes With Creamy Chili Sauce

• 1 tablespoon vegetable oil
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 2 teaspoons chili-garlic sauce
• 12 cup whipping cream
• 14 cup sake
• 14 cup fresh lime juice (I thought the sauce was a little tart, so you might want to add a little less and taste as you go)
• 1 12 cups fresh white breadcrumbs (I used Panko and it worked great!)
• 8 ounces fresh crabmeat, picked over
• 13 cup chopped green onion
• 14 cup chopped fresh cilantro
• 1 large egg
• 2 tablespoons water
• 2 tablespoons vegetable oil

1. For Sauce: Heat oil in heavy medium skillet over medium-low heat.
2. Add shallots and garlic and saute until tender, about 5 minutes.
3. Add chili garlic sauce and stir 1 minute.
4. Add cream, sake and lime juice.
5. Simmer until sauce is slightly thickened, about 7 minutes.
6. For Crab Cakes: Mix first 4 ingredients in medium bowl.
7. Season with salt and pepper.
8. Whisk egg and 2 tablespoons water in small bowl.
9. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
10. Discard remaining egg mixture.
11. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
12. Heat oil in heavy large skillet over medium-high heat.
13. Add crab cakes and saute until golden brown, about 4 minutes per side.
14. Transfer to plates.
15. Drizzle sauce over and serve.

vegetable oil, shallots, garlic, chiligarlic sauce, whipping cream, sake, lime juice, fresh white breadcrumbs, fresh crabmeat, green onion, fresh cilantro, egg, water, vegetable oil

Taken from www.food.com/recipe/crab-cakes-with-creamy-chili-sauce-104842 (may not work)