What I Made for Dinner: December 4, 2009

Crab cakes with chili-garlic sauce.

These are the best crab cakes ever and I have to preserve the recipe right now, because I have had too much wine and I won't remember what I did.

For the Crab Cakes

• 2 cups dry unseasoned breadcrumbs
• 1 pound crabmeat
• 2/3 cup chopped sweet onions
• 1-2 T dried cilantro
• 2 large eggs
• 2 tablespoons water
• 4 T olive oil
  

Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir egg mixture into crab mixture. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes and sauté until golden brown, about 4 minutes per side. Transfer to plates.

Drizzle sauce over and serve.

For the sauce

• 2 tablespoon vegetable oil
• 2 shallots or 1/3 c. sweet onion, chopped
  
• 4 garlic cloves, chopped
• 1 tablespoon chili garlic sauce
• 1 cup heavy cream
• 1/2 cup dry sherry, cream sherry, or port
• 1/4 cup fresh lime juice

Heat oil in heavy medium skillet over medium-low heat. Add onions and garlic and sauté until tender, about 5 minutes. Add chili garlic sauce and stir 1 minute. Add cream, sake and lime juice. Simmer until sauce is slightly thickened, about 7 minutes.