Ingredients Jump to Instructions ↓

  1. 1/8 pound jumbo lump crab meat, dried

  2. 1 teaspoon brunoise-cut red pepper

  3. 1 teaspoon brunoise-cut red onion

  4. 1/2 teaspoon diced chives

  5. 1 teaspoon mayonnaise

  6. 1/4 teaspoon Dijon mustard

  7. 1/2 pinch Caribbean Jerk seasoning

  8. 2 tablespoons fine panko breadcrumbs , plus

  9. 2 more tablespoons

  10. Vegetable oil , for frying

  11. Jicama and Chayote Slaw, recipe follows

  12. Coconut Thai Red Curry Sauce, recipe follows

  13. 1 tablespoon jicama , julienned

  14. 1 tablespoon chayote , julienned

  15. 1/8 red pepper , julienned

  16. 3 chives , minced

  17. 1/2 teaspoon fresh lime juice

  18. 1/4 teaspoon Mirin

  19. Salt and freshly ground black pepper, to taste

  20. 1/2 stalk lemon grass

  21. 1/2 teaspoon grated ginger

  22. 1 kaffir lime leaf

  23. 1/2 cup sugar

  24. 1/8 teaspoon red curry paste

  25. 1/2 can Thai coconut milk

Instructions Jump to Ingredients ↑

  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.

  4. 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.

  5. 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.

  6. 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.


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