1 cucumber shaved sliced (or thinley on mandoline)
1 eggs
0.5 ounce ginger fresh minced
0.3 ounce garlic minced
0.5 teaspoon garlic minced
1 tablespoon ground cardamom
4 fluid ounces cup heavy whipping cream
0.5 juice of lemon
2 fluid ounces juice of lime fresh
0.5 cup mayonnaise
0.3 onion diced finely
1.5 cups panko bread crumbs as needed (or bread crumbs)
0.3 bell pepper diced red
12 fluid ounces rice wine
12 fluid ounces rice wine
12 fluid ounces rice wine
0.3 cup salt
8 servings salt and pepper black
8 servings salt and pepper white
0.5 cup sugar
0.3 teaspoon all the tabasco sauce you handle
2 fluid ounces chilli sauce sweet
0.3 teaspoon thyme leaves
12 fluid ounces butter unsalted cold cut in chunks
0.5 quart vinegar white
0.5 fluid ounce citrus champagne vinegar
1 teaspoon worcestershire sauce
Equipment
frying pan
paper towels
sauce pan
whisk
Directions
CRAB CAKES.
Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.THAI SWEET CHILI SAUCE.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.MARINATED CUCUMBERS.
Mix all the ingredientes together bring to a boil, remove from heat and chill.ASSEMBLY.
Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.Arrange crab cakes on plate, drizzle with chili sauce.Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.
