For Crab Cakes:
8 ounces lump crab meat, cooked
2 tablespoons lime juice
1/2 teaspoon red pepper
1 tablespoon cilantro flakes
2 tablespoons mayonnaise
1/2 cup bread crumbs
Salt and pepper, to taste
1 egg
Butter
For Cilantro Peanut Sauce:
2 tablespoons balsamic vinegar
1 teaspoon granulated sugar
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2-1 teaspoon red pepper flakes
1 tablespoon peanut butter
1 tablespoon cilantro flakes
For Crab Cakes:
In a medium bowl, combine crab meat, lime juice, red pepper, cilantro, mayonnaise, bread crumbs, salt, and pepper. Test crab mixture for taste. Mix in egg. Refrigerate for at least 1 hour.
Shape into 8 small patties. Heat a large skillet over medium heat. Melt some butter in pan. Cook crab cakes in two batch for 3-4 minutes per side. Repeat with second batch. Keep warm.
For Cilantro Peanut Sauce:
In a small saucepan, combine balsamic vinegar, sugar, brown sugar, soy sauce, and red pepper flakes. Bring to a boil, stirring often. Turn off heat and whisk in peanut butter. Add cilantro and serve over crab cakes.