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Thai Crab Cakes with Cilantro-Peanut Sauce

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

Ingredients

  • 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
  • Cilantro-Peanut Sauce

Nutrition 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

How to Make It

  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.