Make Curtis Stone’s Asian crab cakes, banoffee pie

Get ready to dazzle everyone at your dinner table. Here, Australian celebrity chef Curtis Stone shows how to make Asian-style crab cakes with cucumber and mango chutney along with banoffee pie for dessert.

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Serves 6; makes 12.


  • For the crab cakes:

    • 1/2 cup mayonnaise
    • 1 large egg
    • 2 tablespoons fish sauce
    • 1/4 cup minced green onions
    • 1 tablespoon minced peeled fresh ginger
    • 1 tablespoon finely chopped fresh cilantro
    • 1 red Fresno chili, minced
    • 2 teaspoons finely grated lime zest
    • 1 teaspoon toasted sesame oil
    • 1 pound fresh jumbo lump crabmeat, squeezed dry
    • 1 1/2 cups panko (Japanese bread crumbs)
    • 6 tablespoons canola oil
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 hothouse cucumber, cut into thin matchstick-size strips
    • Cilantro sprigs, for garnish
  • Mango chutney:

    • 1/2 cup sugar
    • 1 mango, peeled, pitted, diced small
    • 1/4 cup rice wine vinegar
    • 2 tablespoons fresh lime juice (from 1 lime)


Baking Directions:

1. To prepare the crab cakes: In a large bowl, whisk the mayonnaise, egg, fish sauce and sesame oil to blend. Whisk in the green onions, ginger, cilantro, chili and lime zest. Add the crab meat and stir to coat, coarsely breaking apart the crabmeat. Fold in the panko. Cover and refrigerate the crab mixture for at least 1 hour. 2. Meanwhile, to make the compote: Heat a heavy medium sauce pan over medium heat for 2 minutes. Add the sugar and cook without stirring until the sugar melts and caramelizes, tilting the pan as necessary to ensure the sugar caramelizes evenly, about 5 minutes. Remove the pan from the heat and stir in the mango (the caramel will clump). Add vinegar and lime juice and return the pan to medium heat. Simmer gently, stirring constantly, until the caramel bits dissolve, the mango begins to look translucent, and the sauce thickens, about 5 minutes. Transfer the chutney to a bowl and cool completely. 3. To cook the crab cakes: Using your hands and about 1/3 cup of crab mixture for each, form the crab mixture into twelve discs. Set the crab cakes in a single layer on a baking sheet as you form them.4. Heat a large nonstick sauté pan over high heat. Add 3 tablespoons of olive oil and 2 tablespoons of butter and cook until melted, about 1 minute. Working in batches, fry 6 crab cakes at a time for 2 minutes on each side, or until they are crisp and golden on the outside and heated through, reducing the heat to ensure the crab cakes brown evenly. Transfer the crab cakes to paper towels to remove any excess oil. Wipe out the pan and repeat with the remaining oil, butter and crab cakes. 5. To serve: Place 2 crab cakes on each of six plates. Top each with the cucumber and spoon some of the mango compote alongside. Garnish with cilantro sprig and serve.

Banoffee pie
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( rated)
Serves 8.


  • For the crust:

    • 9 ounces graham crackers
    • 1 stick butter, melted
  • For the toffee sauce:

    • 1/2 cup (packed) dark brown sugar
    • 1 14-ounce can sweetened condensed milk
    • 1/2 cup (1 stick) butter
  • For the filling:

    • 1 1/4 cups heavy cream
    • 5 small bananas (about 1.5 pounds total)


Baking Directions:

To make the crust: Line the bottom of a 9 inch springform pan with parchment paper. Blend the graham crackers in a food processor until they are finely ground. Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1 1/2 inches up the sides of the springform pan. Refrigerate.To make the toffee sauce: Place a medium heavy saucepan over medium heat. Combine the sugar and 3 tablespoons of water in a medium heavy saucepan. Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.Slice the remaining bananas and arrange them decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency. Cut the pie into wedges and transfer to plates. Drizzle each pie wedge with more sauce and serve.

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