- 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
- 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
- Heat oil in heavy medium skillet over medium-low heat. Add shallots and garlic and sauté 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.
- 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 sauté until golden brown, about 4 minutes per side. Transfer to plates.
- Drizzle sauce over and serve.