Spicy Thai Crab Cakes With Lemon And Coriander

By Molly O’Neill

Published November 18, 1995

Total Time
20 minutes
Rating
3(9)
Comments
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Ingredients

Yield:Twelve servings

  • 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

Ingredient Substitution Guide
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

  1. Step 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. Step 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 ½ minutes per side. Add more oil to the skillet as needed between batches. Serve hot.

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Ratings

3 out of 5
9 user ratings
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Comments

Julia

The name of the recipe calls for coriander but I don't see it on the ingredient list. Should it be there?

Sheila Pulver

I'm hesitant to admit this, but because we love fresh crabmeat so much and don't like much filler in our crabcakes, I omitted the basmati rice, but the other flavors were divine. I served them on a bed of spicy greens with sliced tomatoes and avocadoes and chopped cilantro and scallions, with a little dollop of sriracha aioli on top.

Julia

The name of the recipe calls for coriander but I don't see it on the ingredient list. Should it be there?

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