Thai crab cakes with cilantro-peanut sauce

4 servings

Ingredients

Quantity Ingredient
1¼ cup Fresh breadcrumbs
1 cup Fresh bean sprouts; chopped
¼ cup Finely chopped green onions
¼ cup Coarsely chopped fresh cilantro
2 tablespoons Fresh lime juice
⅛ teaspoon Ground red pepper
1 large Egg
1 large Egg white; lightly beaten
1 pounds Lump crabmeat --shell pieces removed
2 teaspoons Olive oil; divided
Cooking spray
¼ cup Balsamic vinegar
2½ tablespoon Granulated sugar
2 tablespoons Brown sugar
2 tablespoons Low-sodium soy sauce
½ teaspoon Crushed red pepper
⅛ teaspoon Salt
1 Garlic clove; minced
2 tablespoons Creamy peanut butter
½ cup Chopped fresh cilantro
2 tablespoons Chopped fresh mint

Directions

CILANTRO-PEANUT SAUCE

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 ½-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).

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. 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: ¾ cup.

Recipe by: Cooking Light, July/August 1998 Posted to EAT-LF Digest by aml@... on Sep 05, 1999, converted by MM_Buster v2.0l.

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