PAN ROASTED JUMBO CRAB CAKE SERVED WITH JICAMA AND CHAYOTE SLAW, AND COCONUT THAI RED CURRY SAUCE

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

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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.