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Appetizers New York Times
Crab 11/1/1995

SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER*

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Servings: 12 (we think more like 8)

Comments:
*This is the title of the recipe. However, as a careful reader will note, there is no coriander (or cilantro) in the recipe. Our guess is that you could use cilantro instead of the basil – or even in addition to the basil. Anyway, Molly O’Neill made a mistake on this one. She also repeated the entire column – word-for-word, but with a different picture – about a year later!

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

Directions:
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.

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, with a nice yogurt-based dip.

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