Thai Crab Cakes With Cilantro-Peanut Sauce
1-1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts, chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 Tbsp fresh lime juice
1/8 tsp ground red pepper
1 large egg
1 large egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
2 tsp olive oil, divided
Cooking spray
Cilantro-Peanut Sauce (below)
1. Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove patties from skillet, and keep warm. Wipe skillet clean with paper towels; recoat with cooking spray. Repeat procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut Sauce. Yield: 4 servings (serving size: 2 patties and 3 tablespoons sauce).
NUTRITIONAL INFORMATION: CALORIES 315 (30% from fat); FAT 10.5g (sat 1.8g, mono 4.7g, poly 2.6g); PROTEIN 30.6g; CARB 25.4g; FIBER 1.8g; CHOL 169mg; IRON 3.1mg; SODIUM 784mg; CALC 169mg
Cilantro-Peanut Sauce
1/4 cup balsamic vinegar
2-1/2 Tbsp granulated sugar
2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
1/2 tsp crushed red pepper
1/8 tsp salt
1 garlic clove, minced
2 Tbsp creamy peanut butter
1/2 cup chopped fresh cilantro
2 Tbsp chopped fresh mint
1. Combine the first 7 ingredients in a small saucepan, and bring to a boil, stirring frequently. Remove from heat. Add peanut butter, and stir with a whisk until smooth. Cool, and stir in cilantro and mint. Yield: 3/4 cup.
Source: Cooking Light Magazine
Submitted by sooz
International Dishes
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