Thai crab cakes
Dietitian's tip: To make a tasty sauce, combine 1/4 cup fat-free plain yogurt, 2 tablespoons each chopped fresh mint and basil, and a pinch each of salt and sugar in a food processor; process until smooth. Serve with the crab cakes.
1/2 cup brown basmati rice, rinsed and drained
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 red onion, chopped
1 clove garlic, minced
5 ounces fresh lump crabmeat, picked over to remove shell fragments
1 tablespoon fish sauce
1/2 teaspoon chili garlic sauce
2 tablespoons chopped fresh cilantro (fresh coriander)
1 egg, lightly beaten
3 tablespoons plain dried bread crumbs
1 tablespoon canola oil
Fresh cilantro (fresh coriander) sprigs for garnish
In a saucepan, combine the rice, water and 1/4 teaspoon of the salt. Cover and bring to a boil; stir once. Reduce the heat to low, re-cover and simmer until the water is absorbed and the rice is tender, 45 to 50 minutes. Set aside.
In a small frying pan, heat the sesame oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Stir in the garlic and saute until softened, about 1 minute. Remove from the heat.
In a large bowl, combine the crabmeat, onion mixture, fish sauce, chili garlic sauce, cilantro and the remaining 1/4 teaspoon salt. Toss gently with a fork to combine. Stir in the cooked rice and toss gently to combine. Stir in the egg and mix until well blended.
Sprinkle the bread crumbs on a sheet of waxed paper or parchment (baking) paper. Divide the crab mixture into 4 portions and form each portion into a 3 1/2-inch patty — or make 8 patties for appetizer portions. Dredge each patty in the bread crumbs.
In a large frying pan, heat the canola oil over medium-high heat. Add the patties to the pan and fry, turning once, until golden brown on both sides, about 5 minutes on each side. Top each with a cilantro sprig and serve immediately.
Nutritional Analysis (per serving)
Serving size: 1 crab cake
Monounsaturated fat 3 g
Protein 13 g
Cholesterol 80 mg
Carbohydrate 25 g
Sodium 678 mg
Total fat 7 g
Fiber 2 g
Saturated fat 1 g