Coconut Curry Crab Cakes and Red Bell Pepper Relish

Coconut Curry Crab Cakes and Red Bell Pepper Relish is a sophisticated and flavor-packed dish that artfully combines the delicate sweetness of crab meat with the aromatic spices of coconut curry and the tangy sweetness of a vibrant red bell pepper relish. This dish’s visually stunning presentation makes it an ideal choice for special occasions.

The foundation of this dish is the crab cakes, made from fresh crab meat blended with breadcrumbs, mayonnaise, beaten egg, red curry paste, finely chopped green onions, and freshly chopped cilantro. Lime juice and zest adds a zesty brightness that complements the rich crab meat. The crab mixture is gently combined to maintain the delicate texture of the crab, formed into patties, and then refrigerated to firm up. This step is crucial as it helps the crab cakes hold their shape during frying.

The coconut curry sauce is a creamy blend of coconut milk, red curry paste, lime juice, soy sauce, honey, and fish sauce. Its deep, savory, and slightly sweet flavor profile pairs perfectly with the crab cakes. The red curry paste infuses the sauce with a warm, spicy note, while the coconut milk provides a luscious, velvety texture. The sauce is simmered until it thickens slightly, allowing the flavors to meld together beautifully.

The red bell pepper relish is a bright and tangy accompaniment that adds a burst of color and a contrasting sweet-tart flavor. Finely chopped bell peppers and red onions are sautéed with minced garlic in extra virgin olive oil until softened. Apple cider vinegar and brown sugar are added to create a sweet and tangy balance, and the mixture is simmered until it reaches a relish-like consistency. Fresh parsley is stirred in at the end for a pop of freshness.

A generous spoonful of coconut curry sauce is spread onto each serving plate to assemble the dish. The crab cakes, fried to a golden-brown perfection, are stacked on top of the sauce. The red bell pepper relish is then spooned over the crab cakes, adding a vibrant, flavorful topping. A garnish of freshly chopped cilantro and lime wedges completes the presentation, adding a touch of green and a hint of citrus that enhances the overall flavor profile.

The textures and flavors in this dish are incredible. The crab cakes are crispy on the outside, yet tender and moist inside, with the curry paste and lime providing a subtle kick. The coconut curry sauce adds a silky, aromatic layer to the crab cakes, and the red bell pepper relish offers a sweet and tangy contrast, with a slight crunch that complements the softness of the crab cakes and the smoothness of the sauce.

Coconut Curry Crab Cakes and Red Bell Pepper Relish impresses not only with its taste but also with its elegance. It’s perfect for a dinner party, a romantic meal, or any special occasion where you want to wow your guests with a culinary masterpiece. The harmony of flavors and the beautiful presentation make this dish a standout, ensuring it will be remembered long after the meal.

Coconut Curry Crab Cakes and Red Bell Pepper Relish

Recipe by Kyle Taylor

5.0 from 1 vote

Course: EditorialCuisine: Indian, FusionDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

45

minutes

Total time

1

hour 

30

minutes

Coconut Curry Crab Cakes and Red Bell Pepper Relish combines tender crab cakes infused with aromatic red curry and zesty lime, served atop a creamy coconut curry sauce and topped with a tangy, sweet red bell pepper relish. This dish offers a perfect balance of flavors and textures, making it an elegant and memorable meal for any occasion.

Ingredients

• For the Crab Cakes

• 1 pound crab meat

• 1 cup breadcrumbs

• 1/4 cup mayonnaise

• 1 beaten egg

• 1 tablespoon red curry paste

• 2 tablespoons green onions, finely chopped

• 2 tablespoons cilantro, freshly chopped

• 1 lime, juiced and zested

• to taste, salt and ground black pepper

• for frying, vegetable oil

• For the Coconut Curry Sauce

• 1 cup coconut milk

• 1 tablespoon red curry paste

• 1 lime, juiced

• 1 tablespoons soy sauce

• 1 tablespoon honey

• 1 teaspoon fish sauce

• For the Red Bell Pepper Relish

• 2 large red bell peppers, finely chopped

• 1 small red onion, finely chopped

• 1 clove of garlic, minced

• 1 tablespoon extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1/4 cup brown sugar

• 1 tablespoon parsley, freshly chopped

• to taste, salt and ground black pepper

• For Serving

• freshly chopped cilantro

• lime wedges

Directions

• Prepare the Crab Cakes:
  In a bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, red curry paste, green onions, cilantro, lime juice, lime zest, salt, and ground black pepper. Mix gently until all ingredients are well incorporated. Be careful not to break up the crab meat too much.
  
  Form the mixture into 1/2 inch thick patties. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.
• Prepare the Red Bell Pepper Relish:
  Heat the olive oil in a medium-sized saucepan over medium heat. Add the red bell peppers, red onion, and garlic. Sauté for about 5-7 minutes, until the vegetables are softened. Stir in the apple cider vinegar and brown sugar. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the relish thickens and the flavors meld together.
  
  Remove from heat and stir in the chopped fresh parsley. Season with salt and ground black pepper to taste. Allow the relish to cool slightly before serving.
• Prepare the Coconut Curry Sauce:
  Combine the coconut milk, red curry paste, lime juice, soy sauce, honey, and fish sauce in a small saucepan over medium heat. Whisk together until smooth. Bring to a simmer, and cook for 5-7 minutes, until the sauce thickens slightly. Remove from heat and set aside.
• Cook the Crab Cakes:
  Heat a 1/4″ layer of vegetable oil in a large skillet over medium heat. Add the crab cakes in batches, and cook for 3-4 minutes on each side, until golden brown and crispy. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Cook in batches to avoid overcrowding.
• Plate and Serve:
  Spoon some of the coconut curry sauce onto each serving plate. Place a stack of crab cakes on top of the sauce. Spoon the red bell pepper relish over the top of the crab cakes. Garnish with freshly chopped cilantro and serve with a lime wedge.