Thai Crab Cake Tacos with Green Papaya Carrot Slaw

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

Crab cakes:
18 ounces canned lumb crab meat, drained
1/2 cup diced red bell pepper
4 tablespoons chopped Thai chives
1 tablespoon minced fresh ginger
1 Thai chile, seeded and minced
2 cloves garlic, minced
1/4 cup Thai basil, chopped
2 tablespoons fish sauce
1/2 tablespoon sriracha
1/4 cup coconut milk
1/2 teaspoon kosher salt, or to taste
1/4 cup panko breadcrumbs, plus more for dusting
2/3 cup canola oil
Corn tortillas, warm

Slaw:
1/2 cup coconut milk
1 1/2 tablespoons creamy peanut butter
1 teaspoon minced fresh ginger
1 1/2 tablespoons fish sauce
1/2 Thai chile, with seeds
1/2 teaspoon sriracha
1 1/2 teaspoons brown sugar
Juice and zest of 2 limes
1 teaspoon fresh chopped lemongrass
1 tablespoon chopped scallion
1 tablespoon chopped Thai chives
2 tablespoons fresh chopped cilantro
1/4 teaspoon kosher salt, or to taste
1/4 pound green papaya, peeled, seeded and shredded
2 large carrots, shredded
3 tablespoons roasted salted peanut, roughly chopped

Instructions:

Mix all crab cake ingredients together, except the oil, in a medium mixing bowl until well combined. Shape into six patties, about 3 inches wide and 1 to 1 1/2 inches thick. Arrange on a plate and sprinkle with extra panko crumbs. Set side.

In a large, pan, heat the canola oil over medium-high heat. When oil is hot, carefully place three crab cakes into the pan. Cook for 3-5 minutes on each side or until golden brown. Let crab cakes cool on a paper towel-lined plate until ready to serve. Repeat with the remaining crab cakes. Meanwhile, heat tortillas as desired.

For the slaw, place the papaya, carrots and peanuts in a medium bowl. Using a food processor, blend all of the remaining ingredients until smooth. Start with half of the sauce, pouring over the papaya, carrots and peanuts. Toss until evenly incorporated, adding more if you prefer a wetter slaw.

To assemble, cut one crab cake in half lengthwise and carefully line the pieces in a warm tortilla, top with green papaya and carrot slaw and any additional sauce. Serve warm with lime wedges.

Makes 6 tacos.

From duodishes.com