Crab Cakes with Thai Vinaigrette
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1032
- Total Fat
- 89
- Saturated Fat
- 6
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 26
- Cholesterol
- 147
- Sodium
- 747
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.