SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER (for twelve)
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 black pepper to taste
2 eggs, beaten
¼ cup dry bread crumbs
about 2 tablespoons olive oil
fresh coriander, for garnish
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. Garish with coriander and serve hot.
adapted from Molly O’Neill, the New York Times