Equipment
Ingredients
Crab Cake Base
- 450 g crab meat, picked over for shells
- 380 g basmati rice, cooked and chilled
- 2 jalapeño, seeded and minced
- 15 ml lemon zest, freshly grated
- 30 g basil, chopped
- 11 g mint, chopped
Seasoning and Binders
- 12 g kosher salt
- black pepper, to taste
- 2 egg, beaten
- 30 g breadcrumbs
Cooking Fat
- 30 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 199 kcal
- Protein
- 11 g
- Carbohydrates
- 28 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 822 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 51 mg
- Potassium
- 174 mg
- Calcium
- 49 mg
- Iron
- 1.1 mg
- Magnesium
- 37 mg
- Phosphorus
- 165 mg
- Zinc
- 3.4 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 4.4 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.2 mg
- Folate
- 32 mcg
- Water
- 46 g
Sources: USDA FoodData Central
Method
In a large bowl, combine the crab meat, cold basmati rice, minced jalapeños, lemon zest, basil, and mint.
Add the salt, black pepper, beaten eggs, and breadcrumbs to the mixture. Stir gently to combine while keeping the crab meat chunks intact.
Divide the mixture and shape into 12 small cakes, each approximately 5 centimeters (2 inches) in diameter.
Heat 15 milliliters (1 tablespoon) of olive oil in a nonstick skillet over medium heat, approximately 175°C (350°F).
Place the cakes in the skillet in batches. Fry for 90 seconds per side until the cakes are firm and golden brown, reaching an internal temperature of 74°C (165°F).
Transfer the cooked cakes to a plate and serve immediately while hot.
Chef's Notes
- Ensure your crab meat is thoroughly picked over for shells and cartilage; this is crucial for a pleasant texture.
- Use cold, cooked basmati rice. Warm rice can make the mixture too wet and difficult to form.
- Don't overmix the crab cake mixture. Gentle folding will help maintain the delicate texture of the crab meat.
- Fry the crab cakes in batches, ensuring not to overcrowd the pan. This allows for even browning and crisping.
- Serve these crab cakes with a bright dipping sauce, such as a sweet chili sauce or a lime-cilantro aioli, to complement the flavors.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Pan-fry over medium heat for 2 minutes per side until the internal temperature reaches 74°C/165°F.
Troubleshooting
Cakes fall apart during frying
Cause: The mixture is too loose or the pan was not hot enough to sear the binder.
Fix: Chill the shaped cakes in the refrigerator for 30 minutes to help them set before frying.
Prevention: Press the cakes firmly when shaping and ensure the oil is shimmering before adding them.
Cultural Context
While crab cakes are a beloved dish across North America, this Thai-inspired version infuses the traditional preparation with the vibrant flavors characteristic of Southeast Asian cuisine. The addition of fresh herbs like mint and basil, along with the subtle heat of jalapeño and the fragrant basmati rice, offers a delightful fusion that bridges culinary traditions.
