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. ---------------------------------------------------------------------------
Nutrition
Ingredients
