1tbspdried Thai red chile,very finely minced (about 1 )
leavesa few of cilantro leaves,finely chopped
In a medium bowl, gently break apart the crab meat. Whisk two egg whites and add to bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and 1/4 cup Panko crumbs.
Fold together gently until well combined without over mixing.
Form into 1-inch patties about 3/4 inch thick. Coat with Panko crumbs** and place on a baking sheet.
Refrigerate while you prepare the dipping sauce.
In a small saucepan, whisk all sauce ingredients together. Heat over medium heat until it boils and thicken. Set aside.
Heat a skillet over medium-high heat. Add oil and heat until it ripples. Carefully add the crab cakes. Fry on one side for 4 - 5 minutes or until lightly browned. Turn and fry on the other side for 3 - 4 minutes. Internal temperature should register 145°F. Serve immediately with Spicy Dipping Sauce.
Did you know that you can now buy Gluten-Free Panko crumbs? I find that using Panko produces the crispest coating for these crab cakes.