Crab Cakes With Creamy Chili Sauce

“These are sooo good! I made these for a dinner party this past weekend and couldn't believe how easy they were to make! I made crab cakes before and they usually fall apart...these stay together really well and they taste better than any restaurant's! Recipe is from Hotel Hana-Maui in Maui, Hawaii.”

Ingredients Nutrition

  • Sauce
  • 1 tablespoon vegetable oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons chili-garlic sauce
  • 12 cup whipping cream
  • 14 cup sake
  • 14 cup fresh lime juice (I thought the sauce was a little tart, so you might want to add a little less and taste as you go)
  • Crab Cakes
  • 1 12 cups fresh white breadcrumbs (I used Panko and it worked great!)
  • 8 ounces fresh crabmeat, picked over
  • 13 cup chopped green onion
  • 14 cup chopped fresh cilantro
  • 1 large egg
  • 2 tablespoons water
  • 2 tablespoons vegetable oil


  1. For Sauce: Heat oil in heavy medium skillet over medium-low heat.
  2. Add shallots and garlic and saute until tender, about 5 minutes.
  3. Add chili garlic sauce and stir 1 minute.
  4. Add cream, sake and lime juice.
  5. Simmer until sauce is slightly thickened, about 7 minutes.
  6. For Crab Cakes: Mix first 4 ingredients in medium bowl.
  7. Season with salt and pepper.
  8. Whisk egg and 2 tablespoons water in small bowl.
  9. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
  10. Discard remaining egg mixture.
  11. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
  12. Heat oil in heavy large skillet over medium-high heat.
  13. Add crab cakes and saute until golden brown, about 4 minutes per side.
  14. Transfer to plates.
  15. Drizzle sauce over and serve.

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