Ingredients
- 1/8 pound jumbo lump crab meat, dried
- 1 teaspoon brunoise-cut red pepper
- 1 teaspoon brunoise-cut red onion
- 1/2 teaspoon diced chives
- 1 teaspoon mayonnaise
- 1/4 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/2 pinch Caribbean Jerk seasoning
- 2 tablespoons fine panko breadcrumbs, plus 2 more tablespoons
- Vegetable oil, for frying
- Jicama and Chayote Slaw, recipe follows
- Coconut Thai Red Curry Sauce, recipe follows
Directions
In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs. With your hands, mold into 1 large cake, about 1 inch high. Then coat the crab cake with the remaining 2 tablespoons breadcrumbs.
In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat. Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side.
To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake. Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce.
Jicama and Chayote Slaw:
- 1 tablespoon jicama, julienned
- 1 tablespoon chayote, julienned
- 1/8 red pepper, julienned
- 3 chives, minced
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon Mirin
- Salt and freshly ground black pepper, to taste
In a small bowl, mix together all ingredients with a rubber spatula. Use a slotted spoon to place slaw on plates so that mixture is not too liquidy.
Coconut Thai Red Curry Sauce:
- 1/2 stalk lemon grass
- 1/2 teaspoon grated ginger
- 1 kaffir lime leaf
- 1/2 cup sugar
- 1/8 teaspoon red curry paste
- 1/2 can Thai coconut milk
In a small saucepan over medium heat, simmer the lemon grass, ginger, lime leaf, and sugar with 1/2 cup water until slightly reduced, about 15 to 25 minutes. Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid.
In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown. Slowly add the rest of the coconut milk. Reduce the heat and simmer until liquid has reduced by 1/4. Add the reserved sugar mixture, and continue simmering until the sauce thickens and reaches a nappe consistency (thick enough to coat the back of a spoon). Drizzle sauce over Crab Cake and around plate.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 1 reviews
By lynn_2362391
Alpharetta, GA
on March 25, 2005
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I prepared the crab cakes last night and found them to have too few binding ingredients. I just was not able to create an attractive crust, and the cakes wanted to fall apart during cooking.
The flavor was great though.
Read all 1 reviews