Goa Style: Blue Lump Crab Cake

Last Updated September 12, 2018
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Crab Cakes, make a perfect and elegant appetizer.

We creatively served them on the bottom of a beautiful and colorful wine goblet, layered on the place setting below! The Pickled Mango Strawberry Salad with Watermelon Lime Vinaigrette is over the top and the perfect complement.

Mae Ploy Sweet Chili Sauce: We recommend this brand only, there is a lot of Sweet Chili Sauce out there but they are mostly too spicy, this one has a little kick to it and is not too sweet. Works well just on his own as a dipping sauce or glaze for grilled fish.

 

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Goa Style: Blue Lump Crab Cake

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  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Ingredients

Scale

Crab Cakes

  • 10 oz of Crab Meat
  • 1/4 cup Mayonnaise
  • 1/4 cup Coconut milk
  • 6 Green onions, finely diced
  • 1/2 Tbsp Tomato, finely diced
  • 1/4 Tbsp Cilantro, finely chopped
  • 1 Tbsp Green Tabasco Sauce
  • 1 Tbsp pickled Ginger, fine diced
  • 1/2 Tbsp Mae Ploy Sweet Chili Sauce
  • 1/2 tsp Salt,
  • 1/4 tsp Fresh ground white pepper
  • 1/4 tsp Cumin
  • 1/4 tsp Mild Curry Powder
  • 1/8 tsp Turmeric
  • 2 Tbsp Panko breadcrumbs

Pickled Mango Strawberry Salad

  • 1 cup Distilled white wine vinegar
  • 1/2 cup Sugar
  • Zest of 1 lemon
  • 1–1/2 cup Papaya, medium dice
  • 1/4 Tbsp All spice
  • 1/4 Tbsp Szechwan pepper
  • 1/4 Tbsp Ground cinnamon
  • Kosher salt to taste
  • 1 Tbsp fresh cilantro, fine chopped
  • 1 Tbsp seaweed, soaked in warm water for 10 minutes
  • 1 Tbsp toasted sesame seeds

Watermelon Lime Vinaigrette

  • 1 cup Watermelon, seeded, chopped
  • 1/2 cup Honey
  • 1/2 cup Cranberry juice
  • 1/2 Tbsp fresh lime juice
  • 1/3 cup Rice vinegar
  • 1/2 cup Canola Oil
  • 1/3 Tbsp Green Tabasco Sauce
  • Salt, fresh ground black pepper to taste
  • pinch cayenne pepper

Instructions

Crab Cake

  1. To make the crab cake combine all ingredients together and form 4 oz. Portions.
  2. Combine cumin, curry turmeric and “Panko” (Japanese Bread Crumbs) and coat the crab cake into it.
  3. Heat up peanut oil in medium size sauté pan; sear the crab cakes over medium high heat until golden brown crisp from both sides.

Pickled Mango Strawberry Salad

  1. To make the salad bring the vinegar and sugar to a boil in a small saucepan, add the zest and spices.
  2. Pour the vinegar over the mango and refrigerate until needed.
  3. To assemble toss the mango with sliced strawberry, cilantro, seaweed, sesame seeds and season to taste with allspice, Szechwan pepper, cinnamon and salt.
  4. Garnish with fried Plantain Chip.

Watermelon Lime Vinaigrette

  1. Combine all ingredients in blender and combine until smooth.

Notes

Created for SW by | Chef Michael Rueggeberg

Mae Ploy Sweet Chili Sauce: We recommend this brand only, there is a lot of Sweet Chili Sauce out there but they are mostly too spicy, this one has a little kick to it and is not too sweet. Works well just on his own as a dipping sauce or glaze for grilled fish.

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