Ingredients:
1 tablespoon vegetable oil
2 shallots, chopped
2 cloves garlic, chopped
2 teaspoons chili-garlic sauce
1/2 cup whipping cream
1/4 cup sake
1/4 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 1/2 cups fresh white breadcrumbs ( I used Panko and it worked great!)
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large eggs
2 tablespoons water
2 tablespoons vegetable oil
Directions:
For Sauce: Heat oil in heavy medium skillet over medium-low heat.
Add shallots and garlic and saute until tender, about 5 minutes.
Add chili garlic sauce and stir 1 minute.
Add cream, sake and lime juice.
Simmer until sauce is slightly thickened, about 7 minutes.
For Crab Cakes: Mix first 4 ingredients in medium bowl.
Season with salt and pepper.
Whisk egg and 2 tablespoons water in small bowl.
Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
Discard remaining egg mixture.
Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
Heat oil in heavy large skillet over medium-high heat.
Add crab cakes and saute until golden brown, about 4 minutes per side.
Transfer to plates.
Drizzle sauce over and serve.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.