In this perfect-for-company supper, red curry paste delivers spicy, herbaceous flavour to the crab cakes as well as the accompanying creamy mayo.
- Prep time 30 minutes
- Total time 30 minutes
Ingredients
Crab Cakes:
Lime Vinaigrette:
Red Curry Mayo:
Salad:
Method
Crab Cakes: In bowl, stir together crabmeat, cilantro, bread crumbs, green onions, egg and curry paste until well combined. Shape into twelve 3/4-inch (2?cm) thick patties. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In large nonstick skillet, heat oil over medium heat. Working in batches, cook crab cakes, turning once, until firm and golden, about 6 minutes. Remove to plate; keep warm.
Red Curry Mayo: While crab cakes are cooking, in small bowl, mix mayonnaise with curry paste. Set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)
Lime Vinaigrette: In large bowl, whisk together lime juice, garlic, ginger, honey, salt and pepper. Slowly whisk in oil.
Salad: Add spinach, watercress, avocados and red pepper to vinaigrette; toss to combine. To serve, top with crab cakes and curried mayo.
Makes 4 to 6 servings.
Nutritional facts per each of 6 servings: about
- Fibre 5 g
- Sodium 676 mg
- Sugars 4 g
- Protein 16 g
- Calories 329.0
- Total fat 24 g
- Potassium 741 mg
- Cholesterol 87 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 27.0
- Folate 73.0
- Calcium 11.0
- Vitamin A 64.0
- Vitamin C 102.0
