Spicy Crab Cakes

• 1 medium red onion, peeled and sliced
• Small handful of cilantro, with stems
• 1 jalapeno pepper, stemmed and seeded
• 1 red or yellow bell pepper, cored
• 1/2 pound lump crab meat
• 1 lightly beaten egg
• 1 tablespoon mayonnaise
• 1/4 cup grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt
• Juice of 1 big lemon
• 1 1/2 cups bread crumbs, preferably Japanese panko
• 3 tablespoons vegetable or olive oil, or as needed

1. Mince together the onion, cilantro, jalapeno and bell pepper.
2. (If using a food processor, take care not to puree mixture.)
3. In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt.
4. Add lemon juice and mix until evenly blended.
5. Add one cup of the bread crumbs, and mix again until well blended.
6. Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on.
7. Rub cakes on both sides with remaining bread crumbs.
8. Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan.
9. Lower heat to medium, and cook until golden brown.
10. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes.
11. Serve with an India pale ale.

red onion, handful of cilantro, pepper, red, crab meat, egg, mayonnaise, ginger, curry powder, cumin, salt, lemon, bread crumbs, vegetable

Taken from cooking.nytimes.com/recipes/9687 (may not work)