Best Jicama Chayote Slaw Recipes

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

Provided by Food Network

Time 2h

Yield 1 serving

Number Of Ingredients 25

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
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
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

Steps:

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.
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.
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.

Jicama Chayote Slaw image

Provided by Food Network

Time 20m

Yield 4 cups

Number Of Ingredients 8

1 cup julienned green cabbage
1 cup julienned chayote squash
1 cup julienned jicama
1 small red onion, julienned
1 red pepper, julienned
1/2 cup rice wine vinegar
1 bunch fresh cilantro, chopped
Salt and ground pepper