Gold Coin Crab Cakes

Crab cakes in most any form are irresistible, and I find these especially so. Sweet from the fresh crabmeat and coconut milk, and spicy from the blending of ginger, coriander, and chili, they are truly memorable.

To make shaping easier, prepare the mixture in advance and chill it. The cakes themselves—looking like gold coins to the lyric Chinese eye—can also be shaped ahead. The last-minute pan-frying is quick and neat.