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)
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.
