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PAN CON TOMATE & THAI CRAB CAKES
cook:
2 h 20 min
4 servings
US
original
metric
INGREDIENTS
For the Thai Crab Cakes
For the Dipping Sauce
1.5 small Thai Chili (or 1/2 half Serrano pepper), seeded removed + finely chopped
2 garlic cloves, finely minced or crushed
1 tbsp ginger, grated
1 tsp lemongrass, grated
⅓ cup sugar
2 tbsp water
3 tbsp rice vinegar
1 ½ tbsp lime juice
2 tsp fish sauce
1 tbsp. cilantro, finely chopped, optional
For the Crab Cakes:
8 oz lump crab meat, picked through (cartilage and shells fragments discarded)
1 Thai chili (or 1/2 half Serrano pepper), seeds removed + thinly sliced
2 scallions (greens only), finely sliced
1 tbsp ginger, grated
1 tbsp cilantro
1 large egg, beaten
1 tbsp lime juice
1 tsp lime zest
1 tsp fish sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup panko breadcrumbs
2 tbsp vegetable oil
For the Pan con Tomate
1 loaf ciabatta bread (or another thick crust loaf of bread)
2 large tomatoes (heirloom if possible)
1 tsp kosher salt
2 tbsp extra virgin olive oil
3 large garlic cloves, halved
as needed flaky salt
DIRECTIONS
1.
For the Crab Cakes Dipping Sauce
1.
Combine chopped chilis, garlic, ginger, and lemongrass in a small bowl.
1.5 small Thai Chili (or 1/2 half Serrano pepper), seeded removed + finely chopped
2 garlic cloves, finely minced or crushed
1 tbsp ginger, grated
1 tsp lemongrass, grated
2.
In a small pot, combine the sugar and water. Stir consistently over medium-low heat until the sugar is dissolved.
⅓ cup sugar
2 tbsp water
3.
Cook for an additional 30 seconds until the syrup just begins to simmer.
4.
Add the chili mixture and cook for another 30 seconds to 1 minute, or until the sauce is fragrant and thickened further.
5.
Turn off the heat and add the rice vinegar, lime juice, and fish sauce.
3 tbsp rice vinegar
1 ½ tbsp lime juice
2 tsp fish sauce
6.
Allow the sauce to cool to room temperature before serving.
7.
Optionally, garnish the sauce with cilantro.
1 tbsp. cilantro, finely chopped, optional
8.
For the Crab Cakes
1.
Combine the crab meat, chili, scallions, ginger, cilantro, egg, lime juice and zest, fish sauce, salt, and pepper in a bowl. Gently fold to combine with your hands or a spatula.
8 oz lump crab meat, picked through (cartilage and shells fragments discarded)
1 Thai chili (or 1/2 half Serrano pepper), seeds removed + thinly sliced
2 scallions (greens only), finely sliced
1 tbsp ginger, grated
1 tbsp cilantro
1 large egg, beaten
1 tbsp lime juice
1 tsp lime zest
1 tsp fish sauce
1 tsp kosher salt
1 tsp freshly ground black pepper
2.
Add breadcrumbs to bring the mixture together.
¼ cup panko breadcrumbs
3.
Gently, shape the mixture into 4 even-sized patties.
4.
Add the remaining breadcrumbs to a shallow bowl or plate.
¾ cup panko breadcrumbs
5.
Lightly coat the crab cakes in the breadcrumbs.
6.
Heat half the oil in a large skillet over medium heat.
1 tbsp vegetable oil
7.
Reduce heat to medium-low and add two crab cakes. Cook until golden brown, about 3-4 minutes on each side.
8.
Add more oil and repeat the process with the remaining crab cakes.
1 tbsp vegetable oil
9.
Serve with the dipping sauce.
10.
For the Pan Con Tomate
1.
Cut the tomatoes in half and grate them using the largest side of a box grater.
2 large tomatoes (heirloom if possible)
2.
Add the grated tomatoes to a bowl and add salt. Let sit while you prepare the bread.
1 tsp kosher salt
3.
Slice the ciabatta loaf in half lengthwise and then cut each half into 2-inch strips.
1 loaf ciabatta bread (or another thick crust loaf of bread)
4.
Generously brush the bread slices with olive oil and place cut-side up on a rimmed baking sheet.
2 tbsp extra virgin olive oil
5.
Place the baking sheet in the oven and broil for 2-4 minutes or until the slices have toasted.
6.
Rub the slices with the cut sides of the garlic cloves.
3 large garlic cloves, halved
7.
Top the slices with the tomato mixture.
8.
Season with flakey salt and a generous drizzle of olive oil.
as needed flaky salt
extra virgin olive oil
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