Thai Crab Cakes with Cilantro-Peanut Sauce

Serves: 4
Total Calories: 326


Crab Cakes:
1 1/4 cups fresh bread crumbs
1 cup chopped fresh bean sprouts
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon cayenne pepper
1 egg, lightly beaten
1 egg white, lightly beaten
1 pound lump crabmeat, picked over
2 tablespoons olive oil, divided
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 dried red pepper flakes
1/8 teaspoon salt
1 clove garlic, minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint leaves


Crab Cakes:
Combine bread crumbs, bean sprouts, onions, cilantro, juice, cayenne pepper, egg, egg white, and crabmeat in a medium bowl. Cover and chill 1 hour. Divide mixture into 8 equal portions. Shape each portion into a 1/2-inch-thick patty. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 patties and cook 3 minutes on each side or until lightly browned. Remove patties and keep warm. Wipe skillet clean with paper towels. Re-coat skillet with remaining tablespoon oil and cook remaining 4 patties. Serve with Cilantro-Peanut Sauce.

Cilantro-Peanut Sauce:
Combine vinegar, sugars, soy sauce, pepper flakes, salt, and garlic in a small saucepan. Bring to a boil, stirring frequently. Remove from heat. Add peanut butter and stir with a whisk until smooth; cool. Stir in cilantro and mint.

Note: Fresh bread crumbs make the difference in this recipe—don’t use dried!

Nutritional Facts:

Serves: 4
Total Calories: 326
Calories from Fat: 120

This Thai Crab Cakes with Cilantro-Peanut Sauce recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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