It's been a wildly busy holiday season. Even after our return from the annual L.A. gig, things didn't slow down... So this past weekend was our first real break!
AND THEN...
We happened to receive a remarkable Christmas present... a pound of crabmeat! Yes, you heard me.
We were too beat to try to entertain, so, Poor Poor Us, I had to figure out a way for two people to eat all that crab ASAP... The definition of a First World Problem, I know.
Obviously, crab cakes were going to happen no matter what. And both of us opted immediately for my awesome Thai version... created a while back and later published by our friend Rita Thompson...
(http://www.thisoldchef.com/blog.html/thai_crab_cakes/)
And now, the recipe... which I cut in half in order to serve each of us two beautiful cakes!
THAI GREEN CURRY CRAB CAKES
(Makes 16 hors d'oeuvres or 8 main course-sized cakes)
1 Pound lump (not jumbo) fresh crab
1 Rib celery diced very fine
1 Scallion minced very fine (green and white parts)
1 Large egg
1 Tablespoon green curry paste
2 Tablespoons mayonnaise
1/3 C Panko breadcrumbs, plus more for dredging
1/3 C finely shredded Thai (or regular) basil
Unsalted butter and oil for frying
1) Thoroughly combine celery, scallion, egg, curry paste, mayonnaise, Panko, and basil.
2) Add crab, and gently fold in.
3) Form gently into approximately 16 hors d'oeuvre-sized cakes, or eight larger, main course-sized cakes. Allow the cakes to rest in the fridge for about one hour. Just before cooking, dredge in more Panko.
4) For each four small, or two large, cakes, melt 1 T butter in 2 T oil on medium high, and gently fry cakes for approximately two minutes per side, until golden. As there is very little to bind them, these cakes are a bit fragile so handle with care and resist the urge to move them around in the pan a lot. A good non-stick skillet is your best friend here!
5) Serve simply… with a lime wedge, or some mayonnaise mixed with lime juice and more shredded basil. I like to vary my sauces constantly, and this time it consisted of mayo, soy sauce, lime juice, sliced scallions, cilantro, and chopped peanuts.
Notes: If you have a garden or a sunny windowsill… try growing some Thai basil. It's delicious and different enough that the flavor really jumps out at you... but regular Genovese is just fine. In a pinch, I've even used a bit of pesto!
I use EVOO (extra virgin olive oil), but if you want a more neutral taste, use any oil you like.
Believe me when I tell you that these cakes are "handle with care" ...that's the price you pay for really being able to taste the crab. Just fry them gently and don't move them around until they have a chance to set... and turn them over carefully. The taste is worth the trouble!
You can even turn these into tiny cocktail party-sized cakes, but your guests may never want to leave!
Also feel free to add a shot of Tabasco or Sriracha if you'd like a little more heat.
Finally, every store sells some type of green curry paste, but consider a trip to your local Chinatown, or Asian grocery store, for the good stuff!