Serves: 4
Total Calories: 468

1 pound imitation crab meat, coarsely chopped
1 cup bread crumbs
2 eggs
1 clove garlic, minced
1/2 cup minced onion
2 stalks green onions, chopped
vegetable oil
1 red bell pepper, seeded and chopped
1/4 cup mayonnaise
2 ounces cream cheese, softened
salt and white pepper
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Thai Chili Sauce:
1 cup sugar
1/2 cup water
1/2 cup rice wine vinegar
1 clove garlic, minced
1 teaspoon salt
1 tablespoon garlic chili paste
2 teaspoons chopped fresh cilantro

In a mixing bowl, combine crab, bread crumbs, and eggs. Reserve. In a skillet over medium-high heat, sauté garlic and onions in oil. Add bell pepper and sauté until tender. Remove from heat and cool. Add with remaining ingredients to reserved crab mixture, blending well, seasoning with salt and pepper. Cover and refrigerate for one hour. Form crab mixture into patties and fry until golden brown. Drain on paper towels. Serve with Thai Chili Sauce.

Thai Chili Sauce:
In a small saucepan, combine all ingredients; simmer until syrupy; cool. Stir in cilantro. Set aside. Makes 1 1/2 cups.

Variation: Form mixture into 1-inch balls. Combine 1 egg and 1/4 cup milk. Dip crab balls into egg wash. Wrap with shredded won ton pi, pressing firmly. Deep-fry until golden brown. Drain on paper towels; serve with your favorite sauce.

Nutritional Facts:

Serves: 4
Total Calories: 468
Calories from Fat: 173

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