---------------------------------------------------------------- From: Peepuff Newsgroups: rec.food.recipes Subject: Crab Cakes with Creamy Chili Sauce Followup-To: rec.food.cooking Date: 9 Oct 1998 06:19:22 -0600 Organization: lava.net Reply-To: Peepuff NNTP-Posting-Host: boofura.swcp.com For Jfisc37240@aol.com who requested the crab cakes with imitation crab. I suppose you could substitute imitation crab for fresh crab in this yummy-looking recipe. CRAB CAKES WITH CREAMY CHILI SAUCE Here's another terrific creation from Hotel Hana-Maui in Maui, Hawaii. 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 Crab Cakes 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 For Sauce: 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. For Crab Cakes: 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 Bon Appetit February 1996 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.