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.

Asian-style crab cakes with cucumber and mango chutney
Servings:

Serves 6; makes 12.

Ingredients

  • 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)

Preparation

Baking Directions:

Banoffee pie
Servings:

Serves 8.

Ingredients

  • 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)

Preparation

Baking Directions:

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