Pan Roasted Jumbo Crab Cake served with Jicama and Chayote Slaw and Coconut Thai Red Curry Sauce

Ingredients

• 1/8 pound jumbo lump crab meat, dried
• 1 teaspoon brunoise-cut red pepper
• 1 teaspoon brunoise-cut red onion
• 1/2 teaspoon diced chives
• 1 teaspoon mayonnaise
• 1/4 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/2 pinch Caribbean Jerk seasoning
• 2 tablespoons fine panko breadcrumbs, plus 2 more tablespoons
• Vegetable oil, for frying
• Jicama and Chayote Slaw, recipe follows
• Coconut Thai Red Curry Sauce, recipe follows
• 1 tablespoon jicama, julienned
• 1 tablespoon chayote, julienned
• 1/8 red pepper, julienned
• 3 chives, minced
• 1/2 teaspoon fresh lime juice
• 1/4 teaspoon Mirin
• Salt and freshly ground black pepper, to taste
• 1/2 stalk lemon grass
• 1/2 teaspoon grated ginger
• 1 kaffir lime leaf
• 1/2 cup sugar
• 1/8 teaspoon red curry paste
• 1/2 can Thai coconut milk

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