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Crab Cakes: Crab Cakes with Thai Seasonings

Source of Recipe


The Seattle Times






List of Ingredients



• -- Crab Cakes --
  
• 1/2 cup white jasmine rice
  
• 1 cup water
  
• 1/4 tsp salt
  
• 2 tsp plus 2 Tbsp canola oil, divided
  
• 1 medium shallot, peeled and minced
  
• 1 medium clove garlic, peeled and minced
  
• 1/2 cup minced red or yellow bell pepper
  
• 1 tsp grated lemon zest
  
• 2 Tbsp lemon juice
  
• 1 Tbsp Thai fish sauce
  
• 2 eggs, lightly beaten
  
• 1 lb. cooked crab meat
  
• 2 Tbsp plus 1-1/2 cups panko bread crumbs, divided
  
• .
  
• -- Sauce --
  
• 2 Tbsp lime juice
  
• 1 Tbsp rice vinegar
  
• 2 Tbsp Thai fish sauce
  
• 3 Tbsp water
  
• 2-1/4 tsp sugar
  
• 1/2 tsp hot chili oil
  
• 2 tsp minced cilantro
  
• 1/4 cup peeled and finely grated carrots
  






Instructions



1. To prepare the crab cakes: Combine the rice, water and salt in a medium saucepan. Bring to a boil, stirring well. Continue boiling until the level of liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes. Transfer to a large bowl, cool, then refrigerate until cold.
   
   
2. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add the shallot, garlic and bell pepper. Saute about 5 minutes to soften. Scrape into a bowl and cool.
   
   
3. When both rice and vegetables have cooled, combine and add lemon zest, juice, fish sauce, eggs, crab meat and 2 tablespoons panko crumbs. Spread the remaining panko crumbs on a plate. Form the crab mixture into 8 cakes. It will be very moist; press lightly together with your hands. Dredge in the crumbs; if the cakes fall apart, just press together. Transfer to 2 clean plates and refrigerate 30 minutes.
   
   
4. To prepare the sauce: Stir together the lime juice, vinegar, fish sauce, water, sugar and chili oil. Stir in the cilantro and carrots. Refrigerate until ready to serve.
   
   
5. Place a tablespoon oil in each of 2 large, nonstick skillets; set over medium heat. When the pans are hot, place 4 crab cakes in each pan and cook 5 minutes. Carefully turn with a wide spatula and continue cooking 4 minutes. (If cakes fall apart, simply press down lightly with the spatula and re-form into cakes.)
   
   Serve the sauce on the side of the crab cakes.
   
   Makes 8 crab cakes.