At Tao , in NYC , you are completely enveloped in beautiful artifacts from much of the far east including the famous 16 foot Buddha . It is the perfect ambiance for the Pan -Asian menu , including these amazingly succulent crab cakes with a triple dose of mango , “in the cakes , sauce and chutney .
Serves 4
Chef Sam Hazen , Tao restaurant NYC
MANGO SAUCE
1 cup Thai chile sauce
1/2 cup mango puree
Combine and mix well .
CHUTNEY
1/4 cup diced mango
3/4 tsp chopped bird chiles
1/2 cup Thai chile sauce
Mix together ingredients gently
CRAB CAKES
1 1/2 lbs crabmeat , jumbo lump , picked clean
1/2 cup mango diced
1 1/2 tbs kaffir lime leaf , chiffonade
1 1/2 tbs Thai chile sauce
6 tbs mayonnaise
2 tbs diced shallots , sauteed
Salt and pepper to taste
very fine panko for dredging
Grapeseed or canola oil for frying
Mix first nine ingredients together and shape in 4 molds . Dredge in panko . Pan fry at medium heat in a little oil until golden . Remove to paper towels to drain .
SERVE
Pour a pool of sauce on each of 4 plates . Place a crab cake on each plate and garnish with Asian greens or marche if desired.
Filed under: Appetizers, asian, Seafood, Thai | Tagged: Asian seafood appetizer, Asian Thai Seafood, Chef Sam Hazen Tao NYC, crab cakes with Thai chile mango sauce | Leave a Comment »
