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Crab Cakes With Thai Sweet Chili Sauce

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Ingredients

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	1/3 cup celery, finely diced
	1/3 onion, finely diced
	1/3 red bell pepper, diced
	1 cup dungeness crabmeat, picked over and well drained
	1 egg
	1/2 cup mayonnaise
	1/2 lemon, juice of
	1 teaspoon worcestershire sauce
	1/4 teaspoon tabasco sauce
	1 tablespoon chives, chopped
	1/4 teaspoon thyme
	1/2 teaspoon garlic, minced
	1 1/2 cups panko breadcrumbs, more as needed (or bread crumbs)
	salt and black pepper

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Crab Cakes With Thai Sweet Chili Sauce

Name: Crab Cakes With Thai Sweet Chili Sauce
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: : 1/3; : 1/3; : 1/3; : 1; : 1; : 1/2; : 1/2; : 1; : 1/4; : 1; : 1/4; : 1/2; : 1 1/2

Features:

Cuisine:

American

This is the recipe I made while on our Holland America Panama Canal cruise. There was a Culinary Arts Class, In groups we made a full meal, my group made these delicious crab cakes and sauce and marinated cucumbers. It was sooo fun and our efforts were served to us in the Pinnacle Restaurant on board the Statendam cruise ship. The menu was:
Starter - Dungeness crab cakes with Thai sweet chili sauce and marinated cucumbers.
Main course - Chicken with fresh apricots, ginger and cracked almonds - served with a custard sauce. (Vegetables on the side)
Two Desserts - Grand Marnier Chocolate volcano cake or Vanilla souffle
Several choices of white and red wines.
It was a wonderful experience, the instructor was the Executive Chef of the Pinnacle

80 min
Serves 8
Easy

Ingredients

1/3
1/3
1/3
1
1
1/2
1/2
1
1/4
1
1/4
1/2
1 1/2

Directions

Crab Cakes With Thai Sweet Chili Sauce & Marinated Cucumber, This is the recipe I made while on our Holland America Panama Canal cruise There was a Culinary Arts Class, In groups we made a full meal, my group made these delicious crab cakes and sauce and marinated cucumbers It was sooo fun and our efforts were served to us in the Pinnacle Restaurant on board the Statendam cruise ship The menu was: Starter – Dungeness crab cakes with Thai sweet chili sauce and marinated cucumbers Main course – Chicken with fresh apricots, ginger and cracked almonds – served with a custard sauce (Vegetables on the side) Two Desserts – Grand Marnier Chocolate volcano cake or Vanilla souffle Several choices of white and red wines It was a wonderful experience, the instructor was the Executive Chef of the Pinnacle

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Steps

1 Done	Crab Cakes.
2 Done	Mix All Ingredients Well and Adjust Seasoning to Taste. Use Icecream Scoop to Shape Into Cakes; Bread With Panco Crumbs.
3 Done	Place Cakes on Sheet Pans Sprinkled With Dry Panko Crumbs; Wrap Tightly and Store in the Refrigerator Until Ready to Cook.
4 Done	Thai Sweet Chili Sauce.
5 Done	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 Done	Marinated Cucumbers.
7 Done	Mix All the Ingredientes Together Bring to a Boil, Remove from Heat and Chill.
8 Done	Assembly.
9 Done	Saute Crab Cakes in a Non Stick Saute Pan Until Golden on Each Side and Heated Through; Drain on Paper Towels.
10 Done	Arrange Crab Cakes on Plate, Drizzle With Chili Sauce.
11 Done	Pile High With Marinated Cucumbers, Sprinkle With Chopped Chives; or Alternately Serve the Marinated Cucumbers Beside the Crab Cakes on the Plate.