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Print this Recipe    Crab Cakes

CRAB CAKES WITH CREAMY CHILI SAUCE

1 tablespoon vegetable oil
2 shallots, chopped
2 garlic cloves, chopped
2 teaspoons chili garlic sauce
1/2 cup whipping cream
1/4 cup sake
1/4 cup fresh lime juice

1 1/2 cups fresh white breadcrumbs
8 ounces fresh crabmeat, picked over
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 large egg
2 tablespoons water

2 tablespoons vegetable oil

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.

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.

4 Appetizer Servings

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