Thai Chile Crab Cakes

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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8 oz. lump crabmeat
1/4 cup chopped cilantro
1/4 cup bean sprouts
1/4 cup breadcrumbs
2 TBsp mayonnaise
1 Tbsp fish sauce
1 Tbsp dijon mustard
1 Tbsp lime juice
1 Tbsp minced fresh Thai chiles
vegetable oil for frying

Combine all ingredients. Form into twenty 1-inch patties. Shallow-fry in vegetable oil until golden on both sides. Serve with Thai sweet chili sauce.

From Food Network Magazine.