Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber

Name: Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 Tbsp allspice; 79 milliliters celery, finely diced; 1 Tbsp chives, chopped; 237 milliliters dungeness crabmeat, picked over and well drained; 1 cucumber, shaved on spiral slicer (or sliced thinley on mandoline); 1 egg; 14 grams ginger, fresh minced; 7 grams garlic, minced; 1 teaspoons garlic, minced; 1 Tbsp ground cardamom; 4 fluid ounces fluid ounces heavy cream; 1 lemon, juice of; 2 fluid ounces fluid ounces lime juice, fresh; 118 milliliters mayonnaise; 0 onion, finely diced; 355 milliliters panko breadcrumbs, more as needed (or bread crumbs); 0 red bell pepper, diced; 12 fluid ounces 12 fluid ounces sake; 59 milliliters salt; 8 servings salt and black pepper; 8 servings salt and white pepper; 118 milliliters sugar; 0 teaspoons Tabasco sauce; 2 fluid ounces fluid ounces Thai sweet chili sauce; 0 teaspoons thyme; 12 fluid ounces 12 fluid ounces unsalted butter, cold and cut in chunks; 473 milliliters vinegar, white; 1 fluid ounces 1⁄2 fluid ounce white wine vinegar; 1 teaspoon Worcestershire sauce

You can never have too many hor d'oeuvre recipes, so give Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber a try. This recipe serves 8. One serving contains 675 calories, 8g of protein, and 53g of fat. It will be a hit at your The Super Bowl event. This recipe is typical of American cuisine. A mixture of allspice, celery, thai chili sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

CRAB CAKES.

Ingredients you will need

Crab

Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.

Ingredients you will need

Seasoning

Ice Cream

Bread

Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.THAI SWEET CHILI SAUCE.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.

Ingredients you will need

Sweet Chili Sauce

Lime Juice

Vinegar

Butter

Garlic

Ginger

Cream

Panko

Syrup

Sake

Wrap

Equipment you will use

Sauce Pan

Whisk in chili sauce, salt and pepper.MARINATED CUCUMBERS.

Ingredients you will need

Salt And Pepper

Chili Sauce

Cucumber

Equipment you will use

Whisk

Mix all the ingredientes together bring to a boil, remove from heat and chill.ASSEMBLY.

Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.Arrange crab cakes on plate, drizzle with chili sauce.Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.

Ingredients you will need

Chili Sauce

Cucumber

Chives

Crab

Equipment you will use

Paper Towels

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

allspice 79milliliters

celery, finely diced 1Tbsp

chives, chopped 237milliliters

dungeness crabmeat, picked over and well drained 1

cucumber, shaved on spiral slicer (or sliced thinley on mandoline)1

egg 14grams

ginger, fresh minced 7grams

garlic, minced 1teaspoons

garlic, minced 1Tbsp

ground cardamom 4fluid ounces

fluid ounces heavy cream 1

lemon, juice of 2fluid ounces

fluid ounces lime juice, fresh 118milliliters

mayonnaise 0

onion, finely diced 355milliliters

panko breadcrumbs, more as needed (or bread crumbs)0

red bell pepper, diced 12fluid ounces

12 fluid ounces sake 59milliliters

salt 8servings

salt and black pepper 8servings

salt and white pepper 118milliliters

sugar 0teaspoons

Tabasco sauce 2fluid ounces

fluid ounces Thai sweet chili sauce 0teaspoons

thyme 12fluid ounces

12 fluid ounces unsalted butter, cold and cut in chunks 473milliliters

vinegar, white 1fluid ounces

1⁄2 fluid ounce white wine vinegar 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.