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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Thai Crab Cakes with Cilantro-Peanut Sauce Recipe

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This recipe for Thai Crab Cakes with Cilantro-Peanut Sauce is from Manchester Veterans Affairs Medical Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crab Cakes:
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 T. fresh lime juice
1/8 tsp. ground red pepper
1 large egg
1 large egg white, lightly beaten
1 lb. lump crabmeat, shell pieces removed
2 tsp. olive oil, divided
Cooking spray

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

Cilantro-Peanut Sauce:
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.

 

 

 

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