Recipe courtesy of Pearl Champagne Lounge
Episode: South Beach, FL
Total:
2 hr
Active:
1 hr
Yield:
1 serving
Level:
Intermediate

Ingredients

Jicama and Chayote Slaw:
Coconut Thai Red Curry Sauce:

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:

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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