| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 head radicchio
- 1/2 carrot
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 green pepper
- 1 head endive
- 1 tablespoon minced cilantro
- 1 tablespoon minced parsley
- 2 cups Panko bread crumbs
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 3 limes
- 2 ounces of fresh ginger
- 1 cup of safflower oil or vegetable oil
- 1 pound jumbo lump crab meat
- 2 leafy stems on celery for garnish
- 1 tablespoons of red curry paste
- Juice of 1/2 lemon
- 1 shallot
- 1/2 cup of safflower oil or vegetable oil plus 1 tablespoon
Instructions
- Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
- In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.
- Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.
- Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.
- In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.
- On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1032 |
| Total Fat | 89 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 147 mg |
| Sodium | 747 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1032 |
| Total Fat | 89 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 147 mg |
| Sodium | 747 mg |
Reviews
These are really bad. There is so much going on in there, you can’t even taste the crab. Way too much filler. They also fell apart so easily, even after putting the mixture in the fridge for about an hour. However, the next morning we did make omelets with the leftover mixture. I added some Parmesan cheese and some cayenne and they were pretty good. The red curry sauce was bland and flat. I added some cilantro and Thai ginger salt and even that couldn’t save it. With all of the great crab cake recipes out there, don’t bother with this one.