Crab Cakes with Thai Vinaigrette

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 1/4 head radicchio
  • 1/2 carrot
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 1 head endive
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced parsley
  • 2 cups Panko bread crumbs
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 3 limes
  • 2 ounces of fresh ginger
  • 1 cup of safflower oil or vegetable oil
  • 1 pound jumbo lump crab meat
  • 2 leafy stems on celery for garnish
  • Thai Vinaigrette:
  • 1 tablespoons of red curry paste
  • Juice of 1/2 lemon
  • 1 shallot
  • 1/2 cup of safflower oil or vegetable oil plus 1 tablespoon
Directions
  • Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.

  • In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.

  • Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.

  • Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.

Thai Vinaigrette:
  • In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.

  • On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.


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    Crab Cakes

    Recipe courtesy of Ellie Krieger