| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Meats, Dairy |
Thai |
Seafood, Ethnic, Main dishes, Cooking lig |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Fresh breadcrumbs |
| 1 |
c |
Fresh bean sprouts; chopped |
| 1/4 |
c |
Finely chopped green onions |
| 1/4 |
c |
Coarsely chopped fresh cilantro |
| 2 |
tb |
Fresh lime juice |
| 1/8 |
ts |
Ground red pepper |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg white; lightly beaten |
| 1 |
lb |
Lump crabmeat –shell pieces removed |
| 2 |
ts |
Olive oil; divided |
|
|
Cooking spray |
| 1/4 |
c |
Balsamic vinegar |
| 2 1/2 |
tb |
Granulated sugar |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Low-sodium soy sauce |
| 1/2 |
ts |
Crushed red pepper |
| 1/8 |
ts |
Salt |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Creamy peanut butter |
| 1/2 |
c |
Chopped fresh cilantro |
| 2 |
tb |
Chopped fresh mint |
INSTRUCTIONS
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
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).
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: 3/4 cup.
Recipe by: Cooking Light, July/August 1998
Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by
MM_Buster v2.0l.
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