Pan Roasted Jumbo Crab Cake Served With Jicama And Chayote Slaw And Coconut Thai Red Curry Sauce Food

AHI TUNA WITH CURRIED SUMMER SQUASH, CHAYOTE SLAW, AND COCONUT CREAM

Steps:

• Curried Squash: Place sliced squash, onion, and garlic into a saucepan and sweat with grapeseed oil. Stir in curry powder, add lime leaves, coconut milk, and stock. Simmer for 5 to 8 minutes. Remove lime leaves and blend. Finish by seasoning with ginger juice, salt, and ground cumin. Chill.
• Chayote Slaw: Toss all ingredients together and season with salt.
• Ahi Poke: Toss together in a bowl. Chill.
• Coconut Cream: Reduce cream. Add milk and reduce. Add toasted coconut. Chill.
• Ahi Tuna: Char the tuna loin in a wok, remove from a pan, and let rest. Place poke, charred tuna (sliced) and slaw in a bowl. Pour in squash puree and garnish with coconut cream and basil.

PAN ROASTED JUMBO CRAB CAKE SERVED WITH JICAMA AND CHAYOTE SLAW, AND COCONUT THAI RED CURRY SAUCE

Steps:

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

JUMBO LUMP CRAB CAKES WITH CARROT BUTTER SAUCE

Steps:

• Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small pot over medium heat. Once the butter has melted, add the Old Bay, 1 teaspoon salt, 1/2 teaspoon pepper, the mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny; don't worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour; overnight is even better.
• When ready to cook, use your hands to form the mixture into 6 crab cakes that are 1 1/2 inches thick. They should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while setting up your breading station. This allows the flavors to blend and the crab cakes to set.
• To create a breading station, put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon water, and beat with a fork until frothy. Put the bread crumbs in another shallow bowl.
• Put a large skillet over medium heat, add a couple tablespoons of the oil, and swirl the pan around to coat the bottom. Working with 3 crab cakes at a time (keep the remaining cakes in the fridge), lightly dredge both sides of the cakes in the seasoned flour, dip into the beaten egg, and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Add the remaining 2 tablespoons oil, and repeat with the remaining 3 crab cakes.
• To serve, pool 1/4 cup of the carrot butter sauce on each of 6 plates, set a crab cake in the center, and, if you like, put a pile of sprouts on top.
• Carrot Butter Sauce
• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.