Crab Cakes with Thai Vinaigrette
Ingredients
| 1/4 head radicchio | 2 Cups Panko bread Crumbs |
| 1/2 carrot 1 egg yolk | 1/2 red pepper |
| 1 teaspoon Dijon mustard | 1/2 yellow pepper |
| 3 limes | 1/2 green pepper |
| 2 ounces fresh ginger | 1 head endive |
| 1 cup vegetable oil | 1 tablespoon minced cilantro |
| 1 pound Blue Star Super Lump crabmeat | 1 tablespoon minced parsley |
| 2 leafy stems of celery for garnish | |
| Thai Vinaigrette: | |
| 1 tablespoons of red curry paste | Juice of 1/2 lemon |
| 1 shallot | 1/2 cup of safflower oil or vegetable oil plus 1 tablespoon |
Directions
Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko breadcrumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until it is of mayonnaise consistency. Add this to vegetable mixture.
Carefully fold in the Blue Star Super Lump crabmeat to vegetable mixture. Mix all ingredients well, carefully preserving the lumps of the crabmeat.
Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine breadcrumbs. Setaside until ready to sauté.
