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 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
2 teaspoons olive oil, divided
Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour. While
chilling the mixture, prepare Cilantro-Peanut Sauce for dipping (recipe below). Divide
mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. 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.
Makes 4 servings
(serving size: 2 patties and 3 tablespoons sauce).
1/4 cup balsamic vinegar
2-1/2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1 garlic clove, minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
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.
Makes 3/4 cup.
courtesy of www.cancer.med.umich.edu/support/recipes.shtml