Thai Crab Cake Salad with Red Curry Mayo Thai Crab Cake Salad with Red Curry Mayo

Food styling by David Grenier | Prop styling by Carolyn Souch Image by: Jeff Coulson

In this perfect-for-company supper, red curry paste delivers spicy, herbaceous flavour to the crab cakes as well as the accompanying creamy mayo.

  • Prep time 30 minutes
  • Total time 30 minutes


Crab Cakes:
Lime Vinaigrette:
Red Curry Mayo:


Crab Cakes: In bowl, stir together crabmeat, cilantro, bread crumbs, green onions, egg and curry paste until well combined. Shape into twelve 3/4-inch (2?cm) thick patties. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium heat. Working in batches, cook crab cakes, turning once, until firm and golden, about 6 minutes. Remove to plate; keep warm.

Red Curry Mayo: While crab cakes are cooking, in small bowl, mix mayonnaise with curry paste. Set aside. (Make-ahead: Cover and refrigerate for up to 2 days.)

Lime Vinaigrette: In large bowl, whisk together lime juice, garlic, ginger, honey, salt and pepper. Slowly whisk in oil.

Salad: Add spinach, watercress, avocados and red pepper to vinaigrette; toss to combine. To serve, top with crab cakes and curried mayo.

Makes 4 to 6 servings.

Nutritional facts per each of 6 servings: about

  • Fibre 5 g
  • Sodium 676 mg
  • Sugars 4 g
  • Protein 16 g
  • Calories 329.0
  • Total fat 24 g
  • Potassium 741 mg
  • Cholesterol 87 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 27.0
  • Folate 73.0
  • Calcium 11.0
  • Vitamin A 64.0
  • Vitamin C 102.0
Share X
Lunch & Dinner

Thai Crab Cake Salad with Red Curry Mayo