SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER
Provided by Molly O'Neill
Categories appetizer
Time 20m
Yield Twelve servings
Number Of Ingredients 11
Steps:
- 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 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
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Niruzadi Shehzadi
niruzadi60@hotmail.comThe crab cakes were too oily for my taste. I think they would have been better if I had baked them instead of frying them.
Billie King
b.k@hotmail.comI found this recipe to be a bit bland. I think it needed more seasoning.
Abdullah Samar
s.abdullah@hotmail.comThe flavors in these crab cakes were amazing! The crab, lemon, and coriander all complemented each other perfectly.
Sohil sahu
s.s@gmail.comI made these crab cakes for a party and they were a huge success! Everyone loved them and asked for the recipe.
David Abel
davidabel84@hotmail.comI baked these crab cakes instead of frying them to make them a bit healthier. They were still delicious and crispy.
Emaan Abbasi
e_abbasi@yahoo.comThis recipe was so easy to follow, even for a beginner like me. I had these crab cakes on the table in under 30 minutes.
Fatima Zahra
zahra-f78@gmail.comI added some chopped green onions and red peppers to the crab cakes for extra flavor and color. They looked and tasted amazing!
Usman Bello
usman-bello@yahoo.comI'm allergic to gluten, so I used almond flour instead of breadcrumbs. It worked perfectly! These crab cakes were crispy on the outside and tender on the inside.
Kashi King
kashi@hotmail.comI was looking for a more affordable version of this recipe, so I used imitation crab meat instead of fresh crab. It turned out great! You can't even tell the difference.
Isay Msigwa
isaym5@yahoo.comI love spicy food, so I doubled the amount of chili peppers in the recipe. It was the perfect level of heat for me, but be warned, it's not for the faint of heart!
Explore Pakistan With Chaudhary Tours
tours_e75@aol.comThese crab cakes were a hit at my dinner party! The combination of flavors was perfect, and the lemon and coriander added a refreshing touch. I will definitely be making these again.