Thai Crab Cakes with Cilantro-Peanut 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

Preparation

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.