Today: Asian-Style Crab Cakes Recipe with Cucumber & Mango Chutney


Kathie Lee & Hoda: Curtis Stone Interview

Kathie Lee Gifford and Hoda Kotb are joined by Curtis Stone, celebrity chef and host of Top Chef Masters on Bravo, as he shared his recipe for Asian-Style Crab Cakes Recipe with Cucumber & Mango Chutney. If you enjoy this recipe, also check out his Banoffee Pie recipe.

Curtis Stone: Asian-Style Crab Cakes Recipe with Cucumber & Mango Chutney

Curtis Stone Asian-Style Crab Cakes Recipe

Kathie Lee Gifford and Hoda Kotb are joined by Curtis Stone as he shared his Asian-Style Crab Cakes Recipe with Cucumber and Mango Chutney.


Ingredients For Crab Cakes

  • 1/2 cup mayonnaise
  • 1 large egg
  • 2 tablespoons fish sauce
  • 1/4 cup minced green onions
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon finely chopped fresh cilantro
  • 1 red Fresno chili, minced
  • 2 teaspoons finely grated lime zest
  • 1 teaspoon toasted sesame oil
  • 1 pound fresh jumbo lump crabmeat, squeezed dry
  • 1 1/2 cups panko (Japanese bread crumbs)
  • 6 tablespoons canola oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 hothouse cucumber, cut into thin matchstick-size strips
  • Cilantro sprigs, for garnish

Ingredients For Mango Chutney

  • 1/2 cup sugar
  • 1 mango, peeled, pitted, diced small
  • 1/4 cup rice wine vinegar
  • 2 tablespoons fresh lime juice (from 1 lime)

Directions For Crab Cakes

  1. Mix together the fish sauce, sesame oil and mayo in a large bowl
  2. Mix in the ginger, chili, lime zest, green onions and cilantro
  3. Now you can add in the crab meat and stir to coat while you coarsely break apart the crabmeat
  4. Fold in the panko
  5. Take the crab mixture and cover it and refrigerate for at least one hour

Directions For Compote

  1. Heat a heavy medium sauce pan over medium heat for two minutes
  2. Add the sugar and cook without stirring until the sugar melts and caramelizes, tilting the pan as necessary to ensure the sugar caramelizes evenly, about five minutes
  3. Remove from heat and stir in the mango (the caramel will clump)
  4. Now add the lime juice and vinegar and return the pan to medium heat
  5. Simmer gently, stirring constantly, until the caramel bits dissolve, the mango begins to look translucent, and the sauce thickens, about five minutes
  6. Transfer the chutney to a bowl and cool completely

Directions On Cooking Crab Cakes

  1. Take about 1/3 cup of the crab mixture for each crab cake and form the mixture into twelve discs using your hands
  2. Put the crab cakes in a single layer on a baking sheet as you form them
  3. Heat a large nonstick sauté pan over high heat
  4. Add three tablespoons of olive oil and two tablespoons of butter and cook until melted, about one minute
  5. Working in batches, fry six crab cakes at a time for two minutes on each side, or until they are crisp and golden on the outside and heated through, reducing the heat to ensure the crab cakes brown evenly
  6. Transfer the crab cakes to paper towels to remove any excess oil
  7. Wipe out the pan and repeat with the remaining oil, butter and crab cakes

To Serve

  1. On six different plates, place two of the crab cakes
  2. Top each with the cucumber and spoon some of the mango compote alongside
  3. Garnish with cilantro sprig and serve


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