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1
In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs.
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2
With your hands, mold into 1 large cake, about 1 inch high.
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3
Then coat the crab cake with the remaining 2 tablespoons breadcrumbs.
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4
In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat.
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5
Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side.
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6
To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake.
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7
Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce.
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8
In a small bowl, mix together all ingredients with a rubber spatula.
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9
Use a slotted spoon to place slaw on plates so that mixture is not too liquidy.
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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.
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11
Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid.
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12
In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown.
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13
Slowly add the rest of the coconut milk.
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14
Reduce the heat and simmer until liquid has reduced by 1/4.
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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).
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16
Drizzle sauce over Crab Cake and around plate.
