Recipe courtesy of Pearl Champagne Lounge

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

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 1 hr
  • Cook: 1 hr
  • Yield: 1 serving
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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

  1. 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. 
  2. 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. 
  3. 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. 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. 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. 
  2. 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.