1 lb. jumbo lump crab meat
8 oz. fine ground pork loin
1 tbsp. Thai sweet chili sauce
2 scallions
1 egg
1 egg yolk
6 mint leaves
6 basil leaves
1 tbsp. chopped cilantro
1 tsp. Szechuan seasoning
1 cup fresh bread crumbs (I use whole grain bread)
2 tbsp. mayonnaise (I use Smart Balance)

FOR THE SAUCE:

1/4 cup ginger preserves
1/4 cup orange marmalade
1/4 cup peanut butter or whole grain mustard (your choice)

In a food processor combine all ingredients except the crab.

Drain crab and lightly toss with the above mixture.

Carefully shape into 8 cakes and fry on a non-stick griddle with the smallest amount of oil (I use Smart Balance) as possible until hot and brown on both sides.

Mix sauce ingredients and serve crab cakes topped with sauce.

Makes 8 crab cakes.

Submitted by: David Starn