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Alaskan King Crab Cakes Thai Style with Fresh Island Salsa and Baby Greens

Alaskan King Crab Cakes Thai Style with Fresh Island Salsa and Baby Greens

By Chef Chai Chaowasaree
March 6 - 12, 2011

Ingredients : List A

  • Alaskan King Crab Cakes Thai Style with Fresh Island Salsa and Baby Greens
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  • 10 ounces Alaskan king crab meat
  • 3 ounces ground pork
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped bell pepper, assorted colors
  • 1 tablespoon chopped green onion
  • 1 tablespoon fresh corn
  • 2 tablespoons mayonnaise
  • 1 whole egg
  • ground pepper, to taste

List B

  • 1 cup tempura batter (3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 whole egg and 1/2 cup of water, combined)
  • 1 cup bread crumbs
  • 2 cups vegetable oil for frying crab cakes
  • 2 cups Big Island baby greens or mesclun greens

Preparation:

  1. Combine ingredients from list A, divide to a 3-ounce portion and form a round pancake.
  2. Dip crab cakes into tempura batter and coat with bread crumbs.
  3. In a wok or deep fryer, pre-heat oil at 375 F, then fry crab cakes to golden brown and set aside.
  4. On a plate, lay down salad as a bed then put down crab cake and top with fresh mango, tomato salsa.

Fresh Mango & Tomato Salsa Ingredients:

  • 1 tablespoon ripe mango, diced about 1/4 inch
  • 1 tablespoon tomato, diced about 1/4 inch
  • 1 teaspoon chopped onion
  • 1 teaspoon chopped Chinese parsley
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon balsamic vinegar
  • salt and Tabasco, to taste

Preparation:

  1. To prepare salsa, mix all ingredients together.
  2. Serve with Thai Crab Cake.