Crab Cakes and Curry Mayonnaise with Apple Salad

Ingredients

• 0.3 cup canola oil 
• 1 tablespoon champagne vinegar 
• 1 tablespoon chives snipped
• 1 cup cilantro leaves 
• 2 tablespoons crème fraîche 
• 1 teaspoon curry paste 
• 1 tablespoon flat-leaf parsley minced
• 1 large apples i use 2 granny smith apples diced cut into thin matchsticks, plus 1/2 cup finely granny smith apple
• 2 tablespoons juice of lemon fresh
• 1 pound lump crab 
• 0.8 cup mayonnaise 
• 1 cup panko bread crumbs (Japanese bread crumbs)
• 30 servings salt and pepper freshly ground
• 1 tablespoon tarragon minced

Equipment

• bowl
• baking sheet
• whisk
• broiler

Directions

1. In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill.
2. In another bowl, combine the remaining mayonnaise with the crme frache, 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.
3. Transfer the crab cakes to a lightly oiled baking sheet; chill.
4. Preheat the broiler and position a rack 8 inches from the heat.
5. Drizzle the crab cakes with 2 tablespoons of the oil and broil for about 12 minutes, turning once, until golden and crisp.
6. Transfer the crab cakes to plates.
7. In 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.
8. Add the apple matchsticks and cilantro and toss.
9. Serve the crab cakes with the curry mayonnaise and apple salad.