Thai Crab Cakes

Name: Thai Crab Cakes
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; 1/4 cup chopped fresh basil; 3 tablespoons chopped fresh mint; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 eggs, beaten; 1/4 cup dry bread crumbs; 2 tablespoons olive oil

11 ingredients

7 steps

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
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs, beaten
1/4 cup dry bread crumbs
2 tablespoons olive oil

Directions

1

In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint.
2

Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps.
3

Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
4

Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.
5

Working in batches, cook the cakes until nicely browned and firm, about 1 1/2 minutes per side.
6

Add more oil to the skillet as needed between batches.
7

Serve hot.

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