Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber Recipe

Name: Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRAB CAKES; 1/3 cup celery, finely diced; 1/3 onion, finely diced; 1/3 red bell pepper, diced; 1 cup dungeness crabmeat, picked over and well drained; 1 egg; 1/2 cup mayonnaise; 1/2 lemon, juice of; 1 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; 1 tablespoon chives, chopped; 1/4 teaspoon thyme; 1/2 teaspoon garlic, minced; 1 1/2 cups panko breadcrumbs, more as needed (or bread crumbs); salt and black pepper; THAI SWEET CHILI SAUCE; 1/2 ounce ginger, fresh minced; 1/4 ounce garlic, minced; 1/2 fluid ounce white wine vinegar; 2 fluid ounces lime juice, fresh; 12 fluid ounces sake; 4 fluid ounces heavy cream; 12 fluid ounces unsalted butter, cold and cut in chunks; 2 fluid ounces Thai sweet chili sauce; salt and white pepper; MARINATED CUCUMBERS; 1 cucumber, shaved on spiral slicer (or sliced thinley on mandoline); 1/2 quart vinegar, white; 1/2 cup sugar; 1/4 cup salt

Servings: persons

CRAB CAKES
1/3 cup celery, finely diced
1/3 onion, finely diced
1/3 red bell pepper, diced
1 cup dungeness crabmeat, picked over and well drained
1 egg
1/2 cup mayonnaise
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon chives, chopped
1/4 teaspoon thyme
1/2 teaspoon garlic, minced
1 1/2 cups panko breadcrumbs, more as needed (or bread crumbs)
salt and black pepper
THAI SWEET CHILI SAUCE
1/2 ounce ginger, fresh minced
1/4 ounce garlic, minced
1/2 fluid ounce white wine vinegar
2 fluid ounces lime juice, fresh
12 fluid ounces sake
4 fluid ounces heavy cream
12 fluid ounces unsalted butter, cold and cut in chunks
2 fluid ounces Thai sweet chili sauce
salt and white pepper
MARINATED CUCUMBERS
1 cucumber, shaved on spiral slicer (or sliced thinley on mandoline)
1/2 quart vinegar, white
1/2 cup sugar
1/4 cup salt
1 tablespoon ground cardamom
1 tablespoon allspice

1
CRAB CAKES.
2
Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
3
Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.
4
THAI SWEET CHILI SAUCE.
5
In a heavy sauce pan over medium high heat, combine ginger, garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%), add cream and reduce to 60% over medium heat, being careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
6
MARINATED CUCUMBERS.
7
Mix all the ingredientes together bring to a boil, remove from heat and chill.
8
ASSEMBLY.
9
Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.
10
Arrange crab cakes on plate, drizzle with chili sauce.
11
Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.

3010

kcal

Calories

306

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: CRAB CAKES, 1/3 cup celery, finely diced, 1/3 onion, finely diced, 1/3 red bell pepper, diced, and more.

Yes, Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber

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