Pan Roasted Jumbo Crab Cake Served With Jicama And Chayote Slaw, And Coconut Thai Red Curry Sauce
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Mayonnaise1 tsp
Dijon Mustard1
Salt1 tbsp
Jicama (julienned)1 tbsp
Chayote (julienned)1 tsp
Lime Juice (fresh)1 tsp
Mirin1 tsp
Ginger (grated)1 cup
Sugar1 tsp
Red Curry Paste1 can
Thai Coconut MilkDirections:
1
In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs
2
With your hands, mold into 1 large cake, about 1 inch high
3
Then coat the crab cake with the remaining 2 tablespoons breadcrumbs
4
In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat
5
Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side
6
To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake
7
Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce
8
In a small bowl, mix together all ingredients with a rubber spatula
9
Use a slotted spoon to place slaw on plates so that mixture is not too liquidy
10
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
11
Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid
12
In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown
13
Slowly add the rest of the coconut milk
14
Reduce the heat and simmer until liquid has reduced by 1/4
15
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)
16
Drizzle sauce over Crab Cake and around plate