RECIPE 3-Ingredient Crab Meat With Thai Red Curry

RECIPE 3-Ingredient Crab Meat With Thai Red Curry

CRAB CAKE with red Thai curry sauce, mango, and crispy leeks.


  • 1 lb Fresh Crab Claw Meat, drained and squeezed
  • 4 oz mayonnaise
  • 4 oz panko crumb
  • 2 tbsp canola or vegetable oil
  • 1 each red Thai curry paste, prepackaged
  • 1 eac coconut milk, can
  • 8 oz leeks, green part sliced
  • 1 each mango, peeled and diced
  • 4 oz sweet chili sauce


  1. Preheat 350 degrees.
  2. Combine crab meat, mayonnaise, panko and season with salt and pepper.
  3. Portion and form into 8-10 balls. On a baking tray, press down on cakes to form a puck.
  4. Heat a saute pan over medium-high, put oil into the pan and sear crab cakes for 3 minutes per side or until golden brown.
  5. Remove cakes from oil and place on baking sheet. Finish in  a preheated oven at 350 degrees for 5 minutes.
  6. Combine red thai curry paste and coconut milk until smooth in a pot. Heat the sauce up on medium heat.
  7. Slice leeks and toss in oil and season with salt and pepper. Spread leeks on baking tray and bake at 325 degrees for 5-10 minutes until the leeks become crispy. 
  8. Peel and dice mango. Toss in sweet chili sauce.
  9. To plate, add a 1/4 cup of thai curry to coat bottom of a shallow serving bowl. Place cake in bowl in next and then nestle mango on top, then the crsipy leeks.

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