Crab Cakes w/ Sweet Chili Sauce

Crab Cakes

I am not sure where the past several months have gone, but I am pretty sure that the beautiful Chanel Red Hutch in our dining room might be to blame. Last year my hubby decided to take woodworking, so I guess I decided to take up woodworking too! Out of this hobby has come a beautiful rustic dining table, a entryway/mail table with a copper top, and a beautiful and VERY large hutch (see pictures below). There have been many challenges to say the least. As “newlyweds” we are still very much learning about each other and woodworking together has given us a front row seat into “learning.” I am the visionary and my hubby is all about the details. I am striving for 80%, he is striving for 110%. The beautiful thing is that together as two polar opposite striving towards a unified goal, we can create some pretty awesome furniture and who knows maybe one day I will blog about it!

The Hutch..Finally Completed and in Place!

The Beautiful DoveTailing!

Now onto the food! There is one ingredient (some might call it a condiment, but my hubby just calls it a necessity) I can add to any meal and get guaranteed double thumbs up…Sweet Chili Sauce. I swear it is the key to all things hubby!

Crab Cakes w/ Sweet Chili Dipping Sauce

16 oz drained Crab Meat

3 spring (green ) onions (I have also used white onions when out of spring onions)

Zest of 1 Lime

2 Dried Red Chili (minced)

Juice of 1 lime

1 tbsp fish sauce

1 tbsp oyster sauce

2-3 eggs

1 tbsp mayonnaise

2.5 cups panko crumbs (separated)

1-2 cups of oil for frying

Sweet Chili Sauce for dipping

Whisk two eggs in a bowl and pour 1.5 cups of panko crumbs on a plate and set aside. (used to finish the crab cakes)

Pour ½ inch of oil into a large skillet and warm over medium-high heat

Combine the crab meat, onions, lime zest, chili, fish sauce, oyster sauce, 1 egg, mayonnaise, 1 cup panko crumbs into a bowl and mix with your hands (you can use a food processor, but I like my crab cakes with large chunks of crab, so I mix with my hands)

Form crab cakes with combined mixture (I typically get 5-6 cakes, if you add additional panko crumbs you will get more cakes). Cakes should be about 2-3 inches in diameter. Please on a plate.

Dip the cakes in the whisked egg, then into the panko crumbs. Continue until all crab cakes have been covered with both egg and panko crumbs.

Test the oil temperature by flicking a drop of water and listening for a sizzle. Carefully place the crab cakes in the hot oil. Reduce heat slightly to prevent spattering and overheating.

Fry cakes for 3-4 minutes on either side OR until golden brown

Serve with sweet chili sauce

Enjoy!

e&e