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Seattle, WA.


Thai Crab Cakes w/ Chili Lime Buerre Blanc



    Crab Cakes:

  • 14 oz. rice crackers, process in a food processor until a fine consistency
  • 16 oz. crab meat dungeness preferred
  • 4 shallots, fine dice
  • 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors, discard the stem
  • 2-4 fresh red chilis, or 2-4 t chili sauce, depending on how spicy you want your crab cakes
  • 2 T lime juice
  • 2 T fish sauce
  • 2 T oyster sauce
  • 2 T mayonnaise
  • 4 eggs, whipped with fork
  • 2 C olive oil, for saute

Lime-Chili Buerre Blanc:

  • olive oil for saute
  • 1 lb. cold butter , cut into 1 inch pieces
  • 2 T garlic, minced
  • 2 T fresh ginger, minced
  • 2 T shallots, minced
  • 1 C white wine
  • 1 C red chili sauce


Crab Cakes:

Mix all ingredients with half of the cracker crumbs. Form into desired size, egg wash, then roll the cakes into the remainder of the cracker crumbs. Saute’ over medium heat. Serve with buerre blanc.

Chili-Lime Buerre Blanc:

In a large saute pan over medium high heat add enough olive oil to cover bottom of the saute pan. Saute ginger, shallots, and garlic for 1 minute. Deglaze the pan with the white wine, add red sauce, then reduce by half. Slowly add butter a few pieces at a time while swirling the saute pan as butter melts. The key to a good buerre blanc is knowing when to remove it from the heat which has to with the size of the bubbles. Remove from heat when bubbles start to get big, otherwise the sauce will break. Remove and pour over crab cakes.

Yield: 16 crab cakes and 4 C buerre blanc

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