Thai Crab Cakes With Cilantro-peanut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Meats, Dairy | Thai | Cooking lig, Ethnic, Main dishes, Seafood | 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 | T | Fresh lime juice |
| 1/8 | t | Ground red pepper |
| 1 | Egg | |
| 1 | Egg white, lightly beaten | |
| 1 | lb | Lump crabmeat, shell pieces |
| removed | ||
| 2 | t | Olive oil, divided |
| Cooking spray | ||
| 1/4 | c | Balsamic vinegar |
| 2 1/2 | T | Granulated sugar |
| 2 | T | Brown sugar |
| 2 | T | Low-sodium soy sauce |
| 1/2 | t | Crushed red pepper |
| 1/8 | t | Salt |
| 1 | Garlic clove, minced | |
| 2 | T | Creamy peanut butter |
| 1/2 | c | Chopped fresh cilantro |
| 2 | T | Chopped fresh mint |
INSTRUCTIONS
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. 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: 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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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 85
Total Fat: 9.8g
Cholesterol: 46.5mg
Sodium: 733.6mg
Potassium: 302.4mg
Carbohydrates: 46.7g
Fiber: 2.8g
Sugar: 20.7g
Protein: 10.4g