Ingredients for 4 servings

¼ cup chopped fresh flat-leaf parsley leaves
½ cup bread crumbs
¾ lb. fresh, frozen or canned lump crabmeat
1 small chili pepper, seeded and finely chopped (optional)

1 Tbsp. cold water
1 Tbsp. fresh lime juice
1 Tbsp. oil
1 tsp. grated fresh ginger
1 tsp. grated lime peel
1 ½ Tbsp. reduced sodium soy sauce,divided
1 ½ tsp. fish sauce, divided
2 Tbsp. mayonnaise
3 eggs, lightly beaten
3 green onions, finely chopped
3 Tbsp. all-purpose flour
3 Tbsp. chopped fresh cilantro
3 Tbsp. sweet red chili sauce

Directions

Combine red chili sauce, mayonnaise, 1 Tbsp. soy sauce, lime juice, water and ½ tsp. fish sauce in small bowl. Stir in cilantro; set aside.

Combine bread crumbs, eggs, parsley, green onions, remaining ½ Tbsp. soy sauce, lime peel, ginger, remaining 1 tsp. fish sauce and chili pepper in medium bowl; gently stir in crabmeat. Shape into 8 patties, then dust lightly with flour.

Heat oil in large nonstick skillet and cook crabcakes over medium heat, turning once, until done, about 10 minutes. Serve crabcakes with cilantro dipping sauce.