INGREDIENTS

Crab Cakes:
1 1/4 c fresh breadcrumbs
1 c fresh bean sprouts, chopped
1/4 c finely chopped green onion
1/4 coarsely chopped fresh cilantro
2 Tbsp fresh lime juice
1/8 tp ground red pepper
1 large egg
1 large egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
2 tsp olive oil
Cooking spray

Cilantro-Peanut Sauce:
1/4 c balsamic vinegar
2 1/2 Tbsp granulated sugar
2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
1/2 tsp crushed red pepper
1/8 tsp salt
1 garlic clove, minced
2 Tbsp creamy peanut butter
1/2 c chopped fresh cilantro
2 Tbsp chopped fresh mint

INSTRUCTIONS

1. Combine the breadcrumbs through crabmeat in a medium bowl. Cover and chill 1 hour.
2. To make the peanut sauce, combine the balsamic vinegar through garlic in a small saucepan and bring to a boil, stirring frequently. Remove from heat and add the peanut butter, stirring with a whisk until smooth. Cool, and stir in cilantro and mint.
3. Divide the crab mixture into 8 portions, shaping each into a 1/2-inch thick patty.
4. Heat 1 tsp oil in a large nonstick skillet coated with cooking spray over medium heat.
5. Add 4 patties; cook 3 minutes on each side or until lightly browned. Remove from skillet and keep warm.
6. Wipe skillet clean with paper towels, recoat with cooking spray, add remaining tsp oil and remaining patties.

Serves 4.

REFERENCE
Cooking Light, July/August 1998, p 130-132.

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