Thai Crab Cakes with Cilantro-Peanut Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 30%
  • Fat: 10.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 30.6g
  • Carbohydrate: 25.4g
  • Fiber: 1.8g
  • Cholesterol: 169mg
  • Iron: 3.1mg
  • Sodium: 784mg
  • Calcium: 169mg

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.
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