Crab Cakes Curry Mayo With Apple Salad Food

CURRIED CRAB CAKES

Steps:

• Combine first 5 ingredients in a small bowl, stir well.
• Heat a large nonstick frypan coated with cooking spray over medium high heat.
• Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
• Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
• Spoon mixture into a large bowl, cool.
• Wipe frypan clean with a paper towel.
• Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
• Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
• Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
• Melt 2 teaspoons butter in pan over medium heat.
• Add 8 patties and cook 2 minutes on each side or until browned.
• Remove the crab cakes from pan, and keep warm.
• Repeat procedure with remaining butter and patties.
• Garnish with parsley sprigs.

CRAB CAKES & CURRY MAYO WITH APPLE SALAD

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

CRAB CAKES WITH DILL MAYONNAISE

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
• In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
• To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
• Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
• Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.