Sauce:
1/2 cup water
1/2 distilled white vinegar
1 cup Sucanat
3/4 tsp salt
1 large cucumber(3/4 lb)
1 medium shallot, thinly sliced
6 Thai chilies, finely sliced

To make sauce: Combine water, vinegar, and sugar in a small saucepan set over medium heat. Bring to a boil, stirring. Stir in salt, return to a boil and cook 2 min. stirring. Reduce heat and cook simmering until sauce thickens slightly, 10 min. Remove from heat and allow to cool to room temperature.

Peel cucumber and cut in half lengthwise. Scrape our any seeds and cut crosswise into thin slices. Put cucumber, shallots, and chilies in a small bowl. Pour sauce over them and mix well. Set aside.

Crab Cakes:
1 lb fresh lump crab meat
1/4 pound baked ham, finely diced
2 large eggs, beaten
4 Tbsp flour
2 Tbsp sweetened condensed milk
2 cups cold cooked jasmine rice
1 cup plain dried bread crumbs
Vegetable oil for frying

To make crab cakes:
In a large bowl, combine crab, ham, eggs, flour, condensed milk, and rice. Blend until well mixed. Pour bread crumbs onto a shallow plate. Take a small handful of the crab mixture and form it into a patty about 2 1/2 inches in diameter. Press each side of the patty into the bread crumbs to coat well. Set aside and make the rest.

Pour oil into a wok to a depth of 1 inch. Set over medium heat until the oil is hot (360°F)

Fry 3 cakes at a time until golden brown, about 30 secs. Remove with a wire skimmer and set on a sheet with paper towel to drain.

Arrange the cake on a platter and serve at once with the dipping sauce.