A flavorful and satisfying Thai-inspired dish featuring tender lump crab cakes served over a bed of crisp salad greens, cucumbers, and chopped peanuts, all drizzled with a zesty red curry mayo.
Ingredients: 1 lb lump crab meat. 2 tbsp Thai red curry paste. 2 tbsp mayonnaise. 1 tbsp lime juice. 1/4 cup almond flour. 1/4 cup finely chopped cilantro. 1/4 cup finely chopped green onions. 2 cups mixed salad greens. 1/2 cucumber, thinly sliced. 1/4 cup chopped peanuts. Salt and pepper to taste. Lime wedges, for serving.
Instructions: Mayonnaise, lime juice, almond flour, cilantro, and green onions should all be mixed together in a bowl with crab meat. Add pepper and salt. Make little crab cakes out of the mix. Over medium heat, cook the crab cakes for about 34 minutes on each side, or until they are golden brown and warm all the way through. Mix salad greens and cucumber slices with lime juice in a different bowl. Place some salad greens on each plate. Then add crab cakes on top of the greens. Finally, sprinkle chopped peanuts on top of the crab cakes. On the side, put lime wedges and red curry mayo.
Prep Time: 20 minutes
Cook Time: 8 minutes
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