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Title: Ladybird Thai-Style Crab Cakes
Yield: 4 Servings

Ingredients

    1/2 lb fresh lump Maine crab meat;
           -picked over
    1/2 c  finely diced sweet red
           -pepper
    1/2 c  finely chopped sweet red
           -onion
    1/3 c  chopped cilantro; including
           -stems
  1 1/4 c  Thai sweet chili sauce;
           -divided
    1/4 ts salt
      1    egg; lightly beaten
  1 1/2 c  panko bread crumbs; up to 1
           -3/4 cup
           Vegetable oil for sauteing
           -crab cak
      4    red leaf or Romaine lettuce
           -leaves
           -- garnish

Instructions

Place crab meat in clean kitchen towel and gently squeeze out any excess
liquid. Place crab in mixing bowl and add red pepper, onion, cilantro, 1/4
cup of Thai sweet chili sauce, salt and egg. Mix well. Add 1/2 cup of
panko crumbs and if mixture still seems too moist, add up to 1/4 cup more.
Cover bowl with plastic wrap and chill 30 minutes or longer to firm.

When ready to shape crab cakes, remove mixture from freezer and, using 1/3
cup capacity measuring cup, shape into 8 cakes. Place remaining panko
crumbs on dinner plate and coat each cake generously with crumbs.

Add enough oil to coat bottom of medium nonstick skillet and place over
medium heat. When oil is very hot, but not smoking, put 2 to 3 crab cakes
at a time in skillet. Press down gently on cakes to flatten slightly.
Cook until golden brown on bottom, about 1 1/2 to 2 minutes, then turn and
cook until golden brown on other side, 1 1/2 to 2 minutes more. Drain on
paper towels. Continue until all cakes have been browned. Line baking
sheet with aluminum foil and grease generously with vegetable oil.
Transfer browned cakes to sheet. If not serving immediately, cover with
plastic wrap and refrigerate crab cakes for up to 3 hours.

When ready to serve, place rack at center position and bake at 450 degrees
about 10 minutes, or until crab cakes are piping hot. Remove and arrange
lettuce leaf on dinner plate and top with 2 overlapping crab cakes.

Serve with small bowl filled with 1/4 cup Thai sweet chili pepper sauce.
Prepare 3 more plates this way. Serve hot.

Nutrition information per serving: Calories 490 Carbohydrates 53 g Protein
20 g Fat 23 g including sat. fat 4 g Cholesterol 110 mg Sodium 1560 mg
Calcium 180 mg Dietary fiber 4 g

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NOTES : Panko-style crumbs can be found in the Asian food section of most
markets.

Contributor: Minneapolis Star and Tribune, 9/99

Reviews

I make this with canned salmon instead of crab and it is delicious. I don\'t change anything.

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I make this with canned salmon instead of crab and it is delicious. I don't change anything.

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