Thai Crab Cakes with Cilantro-Peanut Sauce

Cooking Light
4 servings (serving size: 2 patties and 3 tablespoons sauce)


+ Add To Shopping List
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
Cooking spray


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.

Created date

July 1998

Nutritional Information

Calories 315
Caloriesfromfat 30 %
Fat 10.5 g
Satfat 1.8 g
Monofat 4.7 g
Polyfat 2.6 g
Protein 30.6 g
Carbohydrate 25.4 g
Fiber 1.8 g
Cholesterol 169 mg
Iron 3.1 mg
Sodium 784 mg
Calcium 169 mg