Name: Thai Crab Cakes with Cilantro-Peanut Sauce
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

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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