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Ingredients
1 pound lump crab meat, picked over for shells
2 cups cooked basmati rice, cold
2 jalapeno peppers, seeded and minced
1 tablespoon grated lemon zest
¼ cup chopped fresh basil
3 tablespoons chopped fresh mint
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 eggs, beaten
¼ cup dry bread crumbs
2 tablespoons olive oil
Nutritional analysis per serving (12 servings)
10 grams carbs; 63 milligrams cholesterol; 107 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 240 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps. Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
- Step 2
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the cakes until nicely browned and firm, about 1 ½ minutes per side. Add more oil to the skillet as needed between batches. Serve hot.
Private Notes
Comments
We really liked this, yet it also had to do with the fact that we were using high quality lump crab, and it was hard not to do well by it. I would bump up the flavors next time, including adding more chili. The use of shrimp is really good for adding flavorsome filler, yet you definitely need to chill the mixture before using. Served with some mayo flavored with sriracha and lime and a small salad.