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PAN CON TOMATE & THAI CRAB CAKES

cook:

2 h 20 min

Picture for PAN CON TOMATE & THAI CRAB CAKES

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Thai Crab Cakes

For the Thai Crab Cakes

For the Dipping Sauce

For the Dipping Sauce

small Thai Chili (or 1/2 half Serrano pepper), seeded removed + finely chopped

1 ½ small Thai Chili (or 1/2 half Serrano pepper), seeded removed + finely chopped

garlic cloves, finely minced or crushed

2 garlic cloves, finely minced or crushed

ginger, grated

1 tbsp ginger, grated

lemongrass, grated

1 tsp lemongrass, grated

sugar

⅓ cup sugar

water

2 tbsp water

rice vinegar

3 tbsp rice vinegar

lime juice

1 ½ tbsp lime juice

fish sauce

2 tsp fish sauce

cilantro, finely chopped, optional

1 tbsp. cilantro, finely chopped, optional

For the Crab Cakes:

For the Crab Cakes:

lump crab meat, picked through (cartilage and shells fragments discarded)

8 oz lump crab meat, picked through (cartilage and shells fragments discarded)

Thai chili (or 1/2 half Serrano pepper), seeds removed + thinly sliced

1 Thai chili (or 1/2 half Serrano pepper), seeds removed + thinly sliced

scallions (greens only), finely sliced

2 scallions (greens only), finely sliced

ginger, grated

1 tbsp ginger, grated

cilantro

1 tbsp cilantro

large egg, beaten

1 large egg, beaten

lime juice

1 tbsp lime juice

lime zest

1 tsp lime zest

fish sauce

1 tsp fish sauce

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

panko breadcrumbs

1 cup panko breadcrumbs

vegetable oil

2 tbsp vegetable oil

For the Pan con Tomate

For the Pan con Tomate

loaf ciabatta bread (or another thick crust loaf of bread)

1 loaf ciabatta bread (or another thick crust loaf of bread)

large tomatoes (heirloom if possible)

2 large tomatoes (heirloom if possible)

kosher salt

1 tsp kosher salt

extra virgin olive oil

2 tbsp extra virgin olive oil

large garlic cloves, halved

3 large garlic cloves, halved

as needed flaky salt

as needed flaky salt

TOOLS

Babish Mixing Bowl

Babish Cutting Board

Babish "Clef" Knife

Babish Everyday Pan

Babish 12-Piece Set

Babish Cast Iron Skillet

Babish Mini Prep Bowls

DIRECTIONS

1.

For the Crab Cakes Dipping Sauce

1.

Combine chopped chilis, garlic, ginger, and lemongrass in a small bowl.

small Thai Chili (or 1/2 half Serrano pepper), seeded removed + finely chopped

1 ½ small Thai Chili (or 1/2 half Serrano pepper), seeded removed + finely chopped

garlic cloves, finely minced or crushed

2 garlic cloves, finely minced or crushed

ginger, grated

1 tbsp ginger, grated

lemongrass, 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.

sugar

⅓ cup sugar

water

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.

rice vinegar

3 tbsp rice vinegar

lime juice

1 ½ tbsp lime juice

fish sauce

2 tsp fish sauce

6.

Allow the sauce to cool to room temperature before serving.

7.

Optionally, garnish the sauce with cilantro.

cilantro, finely chopped, optional

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.

lump crab meat, picked through (cartilage and shells fragments discarded)

8 oz lump crab meat, picked through (cartilage and shells fragments discarded)

Thai chili (or 1/2 half Serrano pepper), seeds removed + thinly sliced

1 Thai chili (or 1/2 half Serrano pepper), seeds removed + thinly sliced

scallions (greens only), finely sliced

2 scallions (greens only), finely sliced

ginger, grated

1 tbsp ginger, grated

cilantro

1 tbsp cilantro

large egg, beaten

1 large egg, beaten

lime juice

1 tbsp lime juice

lime zest

1 tsp lime zest

fish sauce

1 tsp fish sauce

kosher salt

1 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

2.

Add breadcrumbs to bring the mixture together.

panko breadcrumbs

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.

panko breadcrumbs

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.

vegetable oil

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.

vegetable oil

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.

large tomatoes (heirloom if possible)

2 large tomatoes (heirloom if possible)

2.

Add the grated tomatoes to a bowl and add salt. Let sit while you prepare the bread.

kosher salt

1 tsp kosher salt

3.

Slice the ciabatta loaf in half lengthwise and then cut each half into 2-inch strips.

loaf ciabatta bread (or another thick crust loaf of bread)

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.

extra virgin olive oil

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.

large garlic cloves, halved

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

as needed flaky salt

extra virgin olive oil

extra virgin olive oil

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