Crab Cakes And Curry Mayonnaise With Apple Salad Recipe

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

Preparation

Step 1In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill.Step 2In 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.Step 3Preheat 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.Step 4In 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.