Recipe: Crab Cakes with Thai Seasonings

- 8 crab cakes

Crab cakes:

- ½ cup white jasmine rice

- 1 cup water

- ¼ teaspoon salt

- 2 teaspoons plus 2 tablespoons canola oil, divided

- 1 medium shallot, peeled and minced

- 1 medium clove garlic, peeled and minced

- ½ cup minced red or yellow bell pepper

- 1 teaspoon grated lemon zest

- 1 tablespoon Thai fish sauce

- 2 eggs, lightly beaten

- 1 pound cooked crabmeat

- 2 tablespoons plus 1 ½ cups panko bread crumbs, divided

Sauce:

- 2 tablespoons lime juice

- 1 tablespoon rice vinegar

- 2 tablespoons Thai fish sauce

- 3 tablespoons water

- 2 ¼ teaspoons sugar

- ½ teaspoon hot chili oil

- 2 teaspoons minced cilantro

- ¼ cup peeled and finely grated carrots

1. To prepare the crab cakes: Combine the rice, water and salt in a medium saucepan. Bring to a boil, stirring well. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes. Transfer to a large bowl, cool, then refrigerate until cold.

2. Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add the shallot, garlic and bell pepper. Sauté about 5 minutes to soften. Scrape into a bowl and cool.

3. When both rice and vegetables have cooled, combine and add lemon zest, juice, fish sauce, eggs, crabmeat and 2 tablespoons panko crumbs.

4. Spread the remaining panko crumbs on a plate. Form the crab mixture into 8 cakes. It will be very moist; press lightly together with your hands. Dredge in the crumbs; if the cakes fall apart just press together. Transfer to 2 clean plates and refrigerate 30 minutes.

5. To prepare the sauce: Stir together the lime juice, vinegar, fish sauce, water, sugar and chili oil. Stir in the cilantro and carrots. Refrigerate until ready to serve.

6. Place a tablespoon oil in each of 2 large, nonstick skillets; set over medium heat. When the pans are hot, place 4 crab cakes in each pan and cook 5 minutes. Carefully turn with a wide spatula and continue cooking 4 minutes. (If cakes fall apart, simply press down lightly with the spatula and re-form into cakes.)

7. Serve the sauce on the side of the crab cakes.