Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw, and Coconut Thai Red Curry Sauce
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1580
- Total Fat
- 119
- Saturated Fat
- 45
- Carbohydrates
- 125
- Dietary Fiber
- 3
- Sugar
- 102
- Protein
- 17
- Cholesterol
- 57
- Sodium
- 1211
- Total: 2 hr
- Prep: 1 hr
- Cook: 1 hr
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.