Spicy Thai Crab Cakes With Lemon And Coriander

Ingredients

• 1 pound lump crab meat, picked over for shells
• 2 cups cooked Basmati rice, cold
• 2 jalapenos, seeded and minced
• 1 tablespoon grated lemon zest
• ¼ cup chopped fresh basil
• 3 tablespoons chopped fresh mint
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 2 eggs, beaten
• ¼ cup dry bread crumbs
• About 2 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    107 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 67 milligrams cholesterol; 629 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve servings

Preparation

1. In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, pepper, eggs and bread crumbs, breaking up the crab meat as little as possible. Using 1 tablespoon of the mixture at a time, press into cakes that are a scant 2 inches in diameter.
2. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the crab cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.

20 minutes