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
Preparation
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.
