Crab Cakes with Thai Vinaigrette
- 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
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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