How To Make Crab Cakes and Curry Mayonnaise with Apple Salad
Flavorful crab cakes get a textural upgrade with the addition of a crisp apple salad. They are also served with a unique curry mayonnaise.
Serves:
Ingredients
- ¾cupmayonnaise
- 1tspcurry paste,or curry powder
- 2tbspcrème fraîche
- 2tbspfresh lemon juice
- 1tbspchives,snipped
- 1tbspflat leaf parsley,minced
- 1tbsptarragon,minced
- ½cupgranny smith apple,finely diced
- salt
- freshly ground pepper
- 1lblump crab
- 1cuppanko,Japanese bread crumbs
- ¼cupcanola oil
- 1tbspchampagne vinegar
- 1largegranny Smith apple
- 1cupcilantro leaves
Instructions
-
In a bowl, whisk ¼ cup of the mayonnaise with ½ 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 half 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.
Nutrition
- Calories: 631.96kcal
- Fat: 50.38g
- Saturated Fat: 7.08g
- Trans Fat: 0.05g
- Monounsaturated Fat: 17.61g
- Polyunsaturated Fat: 24.40g
- Carbohydrates: 21.45g
- Fiber: 2.80g
- Sugar: 7.20g
- Protein: 22.80g
- Cholesterol: 109.11mg
- Sodium: 644.85mg
- Calcium: 157.94mg
- Potassium: 532.82mg
- Iron: 1.60mg
- Vitamin A: 39.60µg
- Vitamin C: 9.69mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!