Duchamp Restaurant
2118 N Damen Ave.
Chicago
(773) 235-6434
www.duchamp-chicago.com
To read more about the restaurant:
chicago.metromix.com
Hong Kong Lump Crab Cakes with Mango-Curry Mayo
Makes 4 crabcakes
Ingredients:
3 oz. canola oil
1 Tablespoon virgin sesame oil
1 pound lump crabmeat, preferably Dungeness
1/2 cup French style bread crumbs
1/2 teaspoon fresh ginger, minced
1/2 teaspoon lemongrass, minced
1/4 teaspoon fresh garlic, minced
2 Tablespoons scallion, finely chopped
1 teaspoon chopped cilantro
1 teaspoon chopped basil
1 teaspoon sweet red chili paste
1 whole egg
1 teaspoon soy sauce
1 teaspoon of Worcestershire
1 bunch watercress
Crab Cake Directions:
Start with cold pan and saute the garlic, lemongrass and ginger in a tablespoon of Sesame oil. (The cold pan will keep the mixture from burning.) Remove from heat.
In a mixing bowl, combine crabmeat, bread crumbs, 1 Tbs of scallion, chili paste, cilantro, basil, soy sauce, and egg. Add the garlic, lemongrass and ginger mixture and fold the ingredients together gently but thoroughly taking care not to mash the crabmeat.
Using your hands, form the mixture into individual cakes about the size of your palm. Cakes should be moist and just hold together.
Coat a heavy bottom skillet with the canola oil and bring it to medium heat. Fry crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
If needed, finish crab cake in the oven at 350 degrees for 10 minutes.
Mango-Curry Mayonnaise
Ingredients:
4 large egg yolks
1 teaspoon curry powder
1/4 cup mango puree
1 teaspoon chopped cilantro
1 Tablespoon thinly slice green onion
1 teaspoon soy sauce
1 teaspoon sweet red chili paste
1 1/2 cups canola oil
3 Tablespoons extra-virgin olive oil
Mango-Curry Directions:
In a food processor combine the egg yolks and rice wine vinegar. Pulse just enough to break up the egg yolks. With food processor on, drizzle gradually add the canola and sesame oils. Add curry powder, mango puree, soy sauce, cilantro, sweet chili sauce and green onion. Makes 2 cups.
Helpful tips:
If your mayonnaise begins to look curdled and the oil starts to pool, stop drizzling the oil and mix mayonnaise in the food processor until it comes together. This mayonnaise will last for a week in the refrigerator.
Soy-Lime Vinaigrette
Ingredients:
1 teaspoon rice vinegar
1 Tablespoon Tamari
2 Tablespoons virgin sesame oil
2 Tablespoons grapeseed oil
1 Tablespoon fresh lime juice
Combine all ingredients together in a bowl.
To Serve
Smear bit of Mango-Curry Mayonnaise on a serving plate. Place crab cake on top of Mayonnaise. Take small bunch of watercress and place over crab cake. Drizzle with soy-lime vinaigrette and sprinkle remaining scallion on top.
2118 N Damen Ave.
Chicago
(773) 235-6434
www.duchamp-chicago.com
To read more about the restaurant:
chicago.metromix.com
Hong Kong Lump Crab Cakes with Mango-Curry Mayo
Makes 4 crabcakes
Ingredients:
3 oz. canola oil
1 Tablespoon virgin sesame oil
1 pound lump crabmeat, preferably Dungeness
1/2 cup French style bread crumbs
1/2 teaspoon fresh ginger, minced
1/2 teaspoon lemongrass, minced
1/4 teaspoon fresh garlic, minced
2 Tablespoons scallion, finely chopped
1 teaspoon chopped cilantro
1 teaspoon chopped basil
1 teaspoon sweet red chili paste
1 whole egg
1 teaspoon soy sauce
1 teaspoon of Worcestershire
1 bunch watercress
Crab Cake Directions:
Start with cold pan and saute the garlic, lemongrass and ginger in a tablespoon of Sesame oil. (The cold pan will keep the mixture from burning.) Remove from heat.
In a mixing bowl, combine crabmeat, bread crumbs, 1 Tbs of scallion, chili paste, cilantro, basil, soy sauce, and egg. Add the garlic, lemongrass and ginger mixture and fold the ingredients together gently but thoroughly taking care not to mash the crabmeat.
Using your hands, form the mixture into individual cakes about the size of your palm. Cakes should be moist and just hold together.
Coat a heavy bottom skillet with the canola oil and bring it to medium heat. Fry crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
If needed, finish crab cake in the oven at 350 degrees for 10 minutes.
Mango-Curry Mayonnaise
Ingredients:
4 large egg yolks
1 teaspoon curry powder
1/4 cup mango puree
1 teaspoon chopped cilantro
1 Tablespoon thinly slice green onion
1 teaspoon soy sauce
1 teaspoon sweet red chili paste
1 1/2 cups canola oil
3 Tablespoons extra-virgin olive oil
Mango-Curry Directions:
In a food processor combine the egg yolks and rice wine vinegar. Pulse just enough to break up the egg yolks. With food processor on, drizzle gradually add the canola and sesame oils. Add curry powder, mango puree, soy sauce, cilantro, sweet chili sauce and green onion. Makes 2 cups.
Helpful tips:
If your mayonnaise begins to look curdled and the oil starts to pool, stop drizzling the oil and mix mayonnaise in the food processor until it comes together. This mayonnaise will last for a week in the refrigerator.
Soy-Lime Vinaigrette
Ingredients:
1 teaspoon rice vinegar
1 Tablespoon Tamari
2 Tablespoons virgin sesame oil
2 Tablespoons grapeseed oil
1 Tablespoon fresh lime juice
Combine all ingredients together in a bowl.
To Serve
Smear bit of Mango-Curry Mayonnaise on a serving plate. Place crab cake on top of Mayonnaise. Take small bunch of watercress and place over crab cake. Drizzle with soy-lime vinaigrette and sprinkle remaining scallion on top.
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