Lump Crab Cake Recipe
massaman curry, kaffir lime, autumn squash slaw
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Ingredients
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Crab Cake Ingredients
Massaman Curry Ingredients
Autumn Squash Slaw Ingredients
Method
Crab Cake Directions
- 1
Prepare the mixture
In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently fold the ingredients together to avoid breaking up the crab meat.
- 2
Add breadcrumbs and seasoning
Add breadcrumbs, chopped parsley, salt, and black pepper to the crab mixture. Mix gently until just combined. Be careful not to overmix.
- 3
Form the cakes
Using your hands, form the mixture into patties, about 1 inch thick. Place the crab cakes on a baking sheet lined with parchment paper.
- 4
Cook the crab cakes
In a large skillet, heat olive oil over medium heat. Add crab cakes and cook for about 4-5 minutes on each side, until golden brown and heated through.
Massaman Curry Directions
- 5
- 6
Add curry paste and coconut milk
Stir in the Massaman curry paste and coconut milk. Bring the mixture to a simmer.
- 7
Add remaining ingredients
Once simmering, add peanut butter, fish sauce, brown sugar, and lime juice. Stir well and let it simmer for another 10-15 minutes until the vegetables are tender.
- 8
Garnish and serve
Remove from heat and garnish with fresh cilantro before serving. Serve the curry hot alongside the crab cakes.
Autumn Squash Slaw Directions
- 9
Prepare the slaw
In a large bowl, combine shredded butternut squash, red cabbage, and carrots.
- 10
Make the dressing
In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and black pepper.
- 11
Combine and serve
Pour the dressing over the slaw and toss well to combine. Let it sit for about 10 minutes to allow the flavors to meld before serving.
