Between the flavorful crab cakes, the intense curry mayonnaise and the delightful apple salad, your palate will surely be satisfied.
3/4 cup mayonnaise
1 teaspoon curry paste or powder
2 tablespoons crème fraîche
2 tablespoons fresh lemon juice
1 tablespoon snipped chives
1 tablespoon minced flat-leaf parsley
1 tablespoon minced tarragon
1 large Granny Smith apple, cut into thin matchsticks, plus 1/2 cup finely
diced Granny Smith apple
Salt and freshly ground pepper
1 pound lump crab, picked over
1 cup panko (Japanese bread crumbs)
1/4 cup canola oil
1 tablespoon Champagne vinegar
1 cup cilantro leaves
How to Make It
In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill.
In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives, parsley, tarragon and diced apple. Season with salt and pepper. Fold in the crab, form into 4 patties and coat with the panko. Transfer the crab cakes to a lightly oiled baking sheet; chill.
Preheat the broiler and position a rack 8 inches from the heat. Drizzle the crab cakes with 2 tablespoons of the oil and broil for about 12 minutes, turning once, until golden and crisp. Transfer the crab cakes to plates.
In a medium bowl, whisk the remaining 2 tablespoons of oil with the 1/2 teaspoon of curry paste and the vinegar and season with salt and pepper. Add the apple matchsticks and cilantro and toss. Serve the crab cakes with the curry mayonnaise and apple salad.
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Review Body: Delicious! However, for some reason mine came out very wet with no binding. I ended up adding the panko in with the mix, rather than on the outside to try to get a more cake like shape. It held together better, but not great. I would still try to make them again, but come up with a better method for binding, or skip the creme fraiche and lessen the lemon juice.