Crab cakes are an appetizer everyone is familiar with but these crab cakes with curry aioli take on a new spin with the addition of a fresh apple salad. Not only does it have flavor, there’s a ton of crab per crab cake! No one said crab cakes are healthy, but sometimes you’re allowed to indulge, right? Speaking of which, author Charles W. James wanted to share his book, Superfoods Power: Volume 1 with you! Simply click on the link for a free copy on his book and discover the 7 top superfoods to help with weight loss.
Crab cakes and curry aioli
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Amount Per Serving
Calories from Fat 417
% Daily Value *
Total Fat 47g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 16g
Total Carbohydrates 32g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3/4 cup mayo, divided
- 1 tsp curry paste or powder, divided
- 2 tbsp creme fraiche
- 2 tbsp fresh lemon juice
- 1 tbsp snipped chives
- 1 tbsp minced flat-leaf parsley
- 1 tbsp minced tarragon
- 1 large Granny smith apple, cut into thin matchsticks, plus 1/2 cup finely diced Granny smith apple
- salt and freshly ground pepper
- 1 lb lump crab, picked over
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup canola oil
- 1 tbsp Champagne vinegar
- 1 cup cilantro leaves
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For complete recipe visit Food and Wine
**Helpful tips and common mistakes
As far as crab cakes go, the technique for preparing these are the same. The only difference may be that there are no eggs in the mixture since mayo is used as the binder.
I chose to use different herbs for my crab cakes using parsley, green onions, and thyme instead since I had these on hand.
Lump crab would be ideal for crab cakes but I was unable to purchase it; who knew canned crab has gotten so expensive!
At 1/4lb of crab meat per portion, these crab cakes were huge!
For the dressing for the apples, I used white wine vinegar instead of champagne vinegar. Champagne vinegar is a mild vinegar ideal for dressings; therefore, only white wine vinegar and rice vinegar should be used as substitutes.
The verdict for these crab cakes with curry aioli? Absolutely lovely! The crab cakes were huge in size but tasted light and perfectly seasoned. They were a little on the dry side but served with the curry aioli, it was perfect. The apple salad was a nice touch adding acidity to the crab cakes. I ate two for lunch and was stuffed! Someone even described these crab cakes as a “culinary masterpiece”; that would call for success, no?