CRAB CAKES & CURRY MAYO WITH APPLE SALAD

CRAB CAKES & CURRY MAYO WITH APPLE SALAD image

Categories Fish

Yield 4

Number Of Ingredients 14

3/4 c mayo
1 tsp curry paste or powder
2 TB creme fraiche
2 TB fresh lemon juice
1 TB snipped chives
1 TB minced flat-leaf parsley
1 TB minced tarragon
1 lg Granny Smith apple, cut into thin matchsticks, plus 1/2 c finely diced Granny Smith apple
Salt & pepper
1 lb lump crab, picked over
1 c panko
1/4 c canola oil
1 TB Champagne vinegar
1 c cilantro leaves

Steps:

In bowl, whisk 1/4 c mayo with 1/2 tsp curry; chill. In another bowl, combine remaining mayo with creme fraiche, lemon juice, chives, parsley, tarragon & diced apple. Season with s&p. Fold in crab, form into 4 patties & coat with panko. Transfer crab cakes to lightly oiled baking sheet; chill. Preheat broiler & position rack 8" from heat. Drizzle crab cakes with 2 TB of oil & broil about 12 min, turning once, til golden & crisp. Transfer to plates. In med bowl, whisk remaining 2 TB oil with 1/2 tsp of curry & the vinegar & season with s&p. Add apple matchsticks & cilantro & toss. Serve cakes with curry mayo & apple salad. Wine: Champagne or Riesling