Thai Crab Cakes With Cilantro-Peanut Sauce
- 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.
fresh breadcrumbs, fresh bean sprouts, green onions, fresh cilantro, lime juice, ground red pepper, egg, egg white, lump crabmeat, olive oil, cooking spray
Taken from www.myrecipes.com/recipe/thai-crab-cakes-with-cilantro-peanut-sauce (may not work)