Crab Cakes and Curry Mayonnaise with Apple Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Add a bit of crunch to your crab cakes with a crisp apple salad!
Ingredients
3/4 c. mayonnaise
1 tsp. curry paste or powder
2 tbsp. Crème fraîche
2 tbsp. fresh lemon juice
1 tbsp. snipped chives
1 tbsp. minced flat-leaf parsley
1 tbsp. minced tarragon
1/2 c. finely diced Granny Smith apple
salt
Freshly ground pepper
1 lb. lump crab
1 c. panko (Japanese bread crumbs)
1/4 c. canola oil
1 tbsp. Champagne vinegar
1 large Granny Smith apple
1 c. Cilantro leaves
Instructions
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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