I just love this recipe from Ming Tsai in his book, Simply Ming. As a matter of fact, I love all of his recipes! Sambal is an Asian chili sauce that is available in most supermarkets these days.
2 tablespoons sambal
1/2 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
juice of 1 lime
1 pound jumbo lump crabmeat, picked over for shells and cartilage
salt and pepper to taste
1 cup all purpose flour, for dredging
2 large eggs, lightly beaten
1 cup panko
2 tablespoons canola oil
In a small bowl, combine half the sambal, half the mayonnaise, and half the chives, Mix well and set aside, refrigerated. This will be the sauce for the crab cakes.
In a medium bowl, gently combine the remaining sambal and mayonnaise with the honey, lime juice and crabmeat, and season with salt and pepper.
Using a 1/4 cup measuring cup, scoop out 8 portions of the crab mixture and place them on a plate. Wet your hands and form each portion into a cake, packing it tightly
Place the flour, eggs and panko in 3 separate shallow dishes. Dredge the cakes in the flour, dip in the beaten egg, and then dredge with the panko.
Heat a large saute pan over high heat, Add the oil and swirl to coat the pan. Add the cakes, and sear on both sides until brown and crisp, about 3 minutes per side. Drain on paper towels.
Serve with the reserved sauce and garnish with the remaining chives.