1lb jumbo lump crab meat (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 vegetable 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.