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Obesity Discussion · 01-24-06, 11:00 PM

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.

SERVES 4
Ingredients
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

Directions
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
Calories 211 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

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Carbohydrates 1
Protein and dairy 1
Fats 1

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 2
Meat and meat substitutes 1
Fats 1

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 1
Vegetables 1
Meats, poultry and fish 1
Fats and oils 1

http://www.mayoclinic.com/health/hea...ecipes/NU00349

01-24-06, 11:00 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,877 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Thai crab cakes 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. SERVES 4 Ingredients 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 Directions 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 Calories 211 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 MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Carbohydrates 1 Protein and dairy 1 Fats 1 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Starches 2 Meat and meat substitutes 1 Fats 1 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Grains and grain products 1 Vegetables 1 Meats, poultry and fish 1 Fats and oils 1 http://www.mayoclinic.com/health/hea...ecipes/NU00349 __________________