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


Crab Cakes and Curry Mayonnaise with Apple Salad
David Malosh

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Servings: 4
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Apples, Crab, Crab Cakes, Fish and Seafood
 
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Ingredients
  • 3/4  cup
    mayonnaise
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  • 1  teaspoon
    curry paste or powder
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  • 2  tablespoons
    creme fraiche
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  • 2  tablespoons
    fresh lemon juice
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  • 1  tablespoon
    snipped chives
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  • 1  tablespoon
    minced flat-leaf parsley
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  • 1  tablespoon
    minced tarragon
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  • 1 
    large Granny Smith apple, cut into thin matchsticks, plus 1/2 cup finely diced Granny Smith apple
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  •  
    Salt and freshly ground pepper
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  • 1  pound
    lump crab
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  • 1  cup
    panko (Japanese bread crumbs)
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  • 1/4  cup
    canola oil
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  • 1  tablespoon
    Champagne vinegar
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  • 1  cup
    cilantro leaves
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Directions
1.
In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill.
2.
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.
3.
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.
4.
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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