Crab Cakes with Wasabi Red Pepper Sauce

Ingredients for Crab Cake

• 10 ounces fresh crab meat, picked clean of shell bits
  
• 1-1/4 cups bread crumbs, divided
  
• 2 tablespoons minced scallions
  
• 2 tablespoons chopped cilantro
  
• 1 teaspoon chopped garlic
  
• 2 tablespoons diced red pepper
  
• 3 tablespoons sour cream
  
• 1/2 teaspoon Tabasco sauce (or more to taste)
  
• 1/4 teaspoon salt
  
• 1/3 cup sliced almonds
  
• 2 tablespoons peanut or canola oil
  

Ingredients for Wasabi Red Pepper Sauce

• 1/2 cup sour cream
  
• 1/2 cup cream cheese
  
• 2 teaspoons wasabi paste
  
• 1 teaspoon lime juice
  
• 2 whole peeled plum tomatoes
  
• 1 whole roasted & peeled red bell pepper
  
• 1 teaspoon crushed red pepper flakes
  
• 2 teaspoons chopped chives (for garnish)
  

1. Directions for crab cakes: Place crab meat in bowl and add 2/3 cup breadcrumbs, scallion, cilantro, garlic, red pepper, sour cream, Tabasco and salt. Mix lightly to combine well.
2. Place remaining breadcrumbs and toasted almonds in a food processor and process into fine crumbs.
3. Form crab cakes then dip each patty into breadcrumb & almond mixture to coat.
4. Heat a non-stick skillet to medium-high. Drizzle skillet with oil and lay patties in pan. Handle carefully as they are delicate. Cook 3-4 minutes on each side until golden in color. Warm in oven until ready to serve.
5. Directions for Sauce: Combine sour cream, cream cheese, wasabi paste, lime juice, tomatoes, bell pepper, salt and red pepper flakes in a food processor. Drizzle sauce on warm crab cakes and sprinkle with chives.