Crab Cakes and Curry Mayonnaise with Apple Salad
Recipe from Food & Wine

Crab Cakes and Curry Mayonnaise with Apple Salad
David Malosh

by 2  people

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Servings: 4
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Apples, Crab, Crab Cakes, Fish and Seafood, Fruit
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  • 3/4  cup 
  • 1   teaspoon 
    curry paste or powder
  • 2   tablespoons 
    creme fraiche
  • 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
  • 1   cup 
    panko (Japanese bread crumbs)
  • 1/4  cup 
    canola oil
  • 1   tablespoon 
    Champagne vinegar
  • 1   cup 
    cilantro leaves
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 creme fraiche, 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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