1 1/4 c Fresh breadcrumbs
1 c Fresh bean sprouts; chopped
1/4 c Finely chopped green onions
1/4 c Coarsely chopped fresh
-cilantro
2 tb Fresh lime juice
1/8 ts Ground red pepper
1 lg Egg
1 lg Egg white; lightly beaten
1 lb Lump crabmeat –shell pieces
-removed
2 ts Olive oil; divided
Cooking spray
-CILANTRO-PEANUT SAUCE-
1/4 c Balsamic vinegar
2 1/2 tb Granulated sugar
2 tb Brown sugar
2 tb Low-sodium soy sauce
1/2 ts Crushed red pepper
1/8 ts Salt
1 Garlic clove; minced
2 tb Creamy peanut butter
1/2 c Chopped fresh cilantro
2 tb Chopped fresh mint
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.
2. 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.
Yield: 4 servings (serving size- 2 patties and 3 tablespoons sauce).
CALORIES 315 (30% from fat); FAT 10.5g (sat 1.8g mono 4.7g, poly 2.6g);
PROTEIN 30.6g; CARB 25.4g; FIBER 1.8g; CHOL 169mg; IRON 3.1mg; SODIUM
784mg; CALC 169mg.
Cilantro-Peanut Sauce:
1. 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.
Yields
4 servings