Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw, and Coconut Thai Red Curry Sauce

Total Time:
2 hr
Prep:
1 hr
Cook:
1 hr

Yield:
1 servings
Level:
Intermediate

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
  • 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
  • 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
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.

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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