(WSVN) - Move over, crab cakes. There’s another way to enjoy a seafood delicacy. It’s time to grab a Bite with Belkys.

The Chef: Raheem Sealey
The Restaurant: J&C Oyster, Hollywood
The Dish: Thai Crab Curry

1 (2-inch) piece ginger, grated
6 cloves garlic, chopped
5 shallots, chopped
1 stalk lemongrass, finely chopped
1 tbsp thai curry paste
2 tbsp brown sugar
1 tsp fish sauce
2 tbsp smoked paprika
1 tsp rice wine vinegar
1 tsp mirin
2 cups coconut milk
salt to taste
1 lb crab meat
2 tablespoons cilantro, thai mint and basil for garnish

Method of Preparation:

  • In a large pan with olive oil on medium-high heat, saute the ginger, garlic, shallots and lemongrass for about 1-2 minutes, to release aromas and soften.
  • Stir in red curry paste and brown sugar. When incorporated, deglaze with fish sauce and mirin.
  • Stir and bring to a boil, then add smoked paprika and rice wine vinegar. Add salt.
  • Add coconut milk, stir and let incorporate well before taking off the heat and allowing it to cool completely.
  • A few minutes before serving, warm up the curry sauce and add some extra coconut milk to it.
  • Add crab meat and allow the crab meat to fully warm up for a few minutes.

To Plate:
Spoon the crab and curry sauce into bowl and garnish with cilantro, mint and basil. Serve with rice.

J&C Oyster
2035 Harrison St.
Hollywood, FL 33020

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