Ingredients

• 12 ounces cooked crabmeat, picked over
• 1/4 cup minced red onion
• 2 tablespoons minced red bell peppers
• 1 large egg white, whisked till frothy
• 1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds
• 1/4 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 1/8 teaspoon Tabasco sauce
• 3/4 cup fresh sourdough breadcrumbs
• 1/2 cup rice vinegar
• 5 tablespoons sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 2 teaspoons minced red peppers
• 1 teaspoon minced garlic
• 1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds
• 1/4 cup finely grated seeded peeled cucumber
• 4 tablespoons butter

Instructions

1. For cakes: Mix first 8 ingredients in large bowl.

2. Mix in enough breadcrumbs to form stiff mixture.

3. Shape mixture into sixteen ¼-inch-thick patties.

4. (Can be prepared ahead. Cover and refrigerate.).

5. For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.

6. Mix in cucumber.

7. Let stand 30 minutes at room temperature to allow flavours to blend.

8. Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.

9. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.

10. Transfer to paper towels to drain.

11. Transfer to baking sheet; keep warm in oven.

12. Divide crab cakes among 8 plates.

13. Spoon sauce around cakes.