Pan Roasted Jumbo Crab Cake served with Jicama and

Name: Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw, and Coconut Thai Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw, and Coconut Thai Red Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions