Thai Crab Cakes with Cilantro-Peanut Sauce

By Lv2Cook

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
• CILANTRO-PEANUT SAUCE
• 1/4 cup balsamic vinegar
• 2 1/2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 1 garlic clove minced
• 2 tablespoons creamy peanut butter
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint

Preparation

Step 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.

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.

Serving Size: 2 patties and 3 tablespoons sauce
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To Make 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