Wild Ginger's Dungeness crab cakes with lime dipping sauce Recipe - Los Angeles Times

Ingredients

• 2 large eggs
• 1 tablespoon Southeast Asian red curry paste
• 2 green onions, white part only, minced
• 2 tablespoons minced shallots
• 1 1/2 tablespoons minced cilantro stems
• 1 1/2 teaspoons peeled and grated fresh ginger
• 1 pound Dungeness crabmeat, drained, picked clean of shell and lightly squeezed if wet
• 2 cups panko bread crumbs
• 3 tablespoons Asian fish sauce
• 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
• 1 tablespoon sugar
• 2 teaspoons sambal oelek
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced fresh dill
• 1/2 teaspoon minced fresh mint
• 1/2 teaspoon minced fresh Thai or regular basil
• Peanut or canola oil for frying