Crab Cakes With Spicy Thai Sauce

CRAB CAKES

  • 12 ounces cooked crabmeat
  • 1/4 cup minced red onion
  • 2 tablespoons minced red bell pepper
  • 1 large egg white, beaten to blend
  • 1 1/2 teaspoons black sesame seeds or regular sesame seeds
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup (about) fresh sourdough breadcrumbs

    SAUCE

  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons minced red pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon black sesame seeds or regular sesame seeds
  • 1/4 cup finely grated seeded peeled cucumber
  • 4 tablespoons (about) butter

    FOR CAKES: Mix first 8 ingredients in large bowl. Mix in enough breadcrumbs to form stiff mixture. Shape mixture into sixteen 1/4-inch-thick patties. (Can be prepared 8 hours ahead. Cover and refrigerate.)

    FOR SAUCE: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves. Mix in cucumber. Let stand 30 minutes at room temperature to allow flavors to blend.

    Preheat oven to 250°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary. Transfer to paper towels; drain. Transfer to baking sheet; keep warm in oven. Divide crab cakes among 8 plates. Spoon sauce around cakes.

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