Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce - cooking recipe

Ingredients

Crab Cakes
4 cups lump crabmeat
4 eggs
salt
cayenne pepper
8 teaspoons minced fresh coriander
4 teaspoons chopped red bell peppers
2 teaspoons chopped garlic
4 teaspoons chopped fresh ginger
2 -3 cups fresh breadcrumbs
4 tablespoons olive oil
Papaya Basil Sauce
1 cup dry white wine
1 medium ripe papaya, diced
1 shallot, diced
1/2 cup heavy cream
3/4 cup unsalted butter, cut into pieces
salt and pepper
2 teaspoons chopped fresh ginger
2 limes, juice of
4 sprigs fresh basil

Preparation

For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
To serve pour sauce on a plate and top with the crab cakes.
For the Papaya-Basil Sauce:
In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.