THAI CRAB NAPOLEON

THAI CRAB NAPOLEON image

Yield 8-10

Number Of Ingredients 12

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3 medium zucchini or yellow squash or both (as regularly shaped as possible)
1 Cup Lump Crab Meat
2 T Red Curry Paste
1 t minced garlic
1 t minced ginger or galangal
1 t minced lemongrass
1 Can Coconut Milk
2 T Brown Sugar
1 T Cilantro, minced
Juice of 1/2 Lime
2 Kaffir Lime leaves
Bundle of Fresh Chives

Steps:

Prepare the curry sauce: heat curry paste and aromatics in some peanut oil. Add coconut milk, sugar and lime juice and bring to a boil for 5 minutes and allow to cool. Pre heat a grill or grill pan. Cut the ends off and slice the squash lenghtwise about 1/4" thick with a mandoline. Season on both sides with salt and pepper. Baste with the curry sauce and grill slices 1 minute or just until grill marks appear, rotate 1/4 turn and turn slices and repeat including basting on the other side. Pick through crab meat removing any shell, and place in a non reactive bowl. Add just enough curry sauce to moisten and flavor crab meat. Mix in the minced cilantro. Briefly steam the chives so they are just pliable. Assemble napoleons by spreading crab mixture on a slice of squash, placing another slice on top, spreading more crab mixture, then placing a third slice of zucchini on top. Tie together with multiple chives so you create bite size napoleons of about 1-1/2". Slice and serve garnished with fresh cilantro.