Thai Crab Cakes

• 1 pound lump crab meat, picked over for shells
• 2 cups cooked basmati rice, cold
• 2 jalapeno peppers, seeded and minced
• 1 tablespoon grated lemon zest
• 1/4 cup chopped fresh basil
• 3 tablespoons chopped fresh mint
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 eggs, beaten
• 1/4 cup dry bread crumbs
• 2 tablespoons olive oil

1. In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint.
2. Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps.
3. Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
4. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.
5. Working in batches, cook the cakes until nicely browned and firm, about 1 1/2 minutes per side.
6. Add more oil to the skillet as needed between batches.
7. Serve hot.

crab meat, basmati rice, peppers, lemon zest, fresh basil, fresh mint, kosher salt, freshly ground black pepper, eggs, bread crumbs, olive oil

Taken from cooking.nytimes.com/recipes/1349 (may not work)