Ingredients

• 4 tbsp olive oil
• 1/2 cup onion -- chopped fine
• 1/2 cup red bell pepper -- chopped fine
• 3 tsp ginger -- freshly grated
• 2 garlic cloves -- finely minced
• 2 tbsp asian sweet chili sauce
• 1 tsp lemon rind -- freshly grated
• 1 egg -- beaten
• 1-2 cups crab meat
• 1 cup panko bread crumbs (found in asian section of your market)

Instructions

Heat oil in large saute pan. Saute onion and bell pepper until soft (2 to 3 minutes).
Add chopped garlic and ginger. Saute for 1 minute while stirring. Remove from stove and cool. In large bowl, combine gently with basil, chili sauce, lemon rind, ginger, egg, crab and panko. Form into patties, approximately 8. Heat remaining oil in saute pan over medium high heat. Brown crab cakes on both sides until golden brown. Place crab cakes on baking sheet and finish in oven (8 to 10 minutes).

Serving Ideas:

Serve with grilled garlic bread, baby salad greens with a vinaigrette, and remoulade sauce.
Top crab cakes with a ginger wasabi aoli and serve with sweet and sour cucumber salad, sticky rice sprinkled with black sesame seeds, and a citrus fruit platter.
On a bed of Asian Sauteed Spinach

Nutritional Information

Per Serving (excluding unknown items)

1032 calories; 65g fat (56.9% calories from fat); 92g protein; 18g carbohydrate; 4g dietary fiber; 572mg cholesterol; 1425mg sodium. exchanges: 1/2 grain(starch); 12 lean meat; 2 1/2 vegetable; 0 fruit; 11 1/2 fat.