Name: Crab cakes with madras aioli and apple salad
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 500 gram fresh cooked white crab meat; 1 medium_piece (150g) green-skinned apple; 3/4 cup (225g) whole egg mayonnaise; 1 tablespoon sour cream; 2 teaspoon lemon juice; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh flat-leaf parsley, finely chopped; 2 teaspoon fresh tarragon, finely chopped; 1 1/2 cup (110g) panko (japanese breadcrumbs); 60 gram ghee (clarified butter); Madras aioli; 1/4 cup (75g) whole egg mayonnaise; 2 tablespoon sour cream; 1 clove garlic, crushed; 1 teaspoon madras curry powder; Apple salad; 3 medium_piece (450g) green-skinned apples; 2 tablespoon white wine vinegar; 1/3 cup (80ml) olive oil; 1 teaspoon dijon mustard; 6 green onions (scallions), sliced thinly; 2 cup fresh coriander (cilantro) leaves, loosely packed

Ingredients

500 gram fresh cooked white crab meat

1 medium_piece (150g) green-skinned apple

3/4 cup (225g) whole egg mayonnaise

1 tablespoon sour cream

2 teaspoon lemon juice

1 tablespoon fresh chives, finely chopped

1 tablespoon fresh flat-leaf parsley, finely chopped

2 teaspoon fresh tarragon, finely chopped

1 1/2 cup (110g) panko (japanese breadcrumbs)

60 gram ghee (clarified butter)

Madras aioli

1/4 cup (75g) whole egg mayonnaise

2 tablespoon sour cream

1 clove garlic, crushed

1 teaspoon madras curry powder

Apple salad

3 medium_piece (450g) green-skinned apples

2 tablespoon white wine vinegar

1/3 cup (80ml) olive oil

1 teaspoon dijon mustard

6 green onions (scallions), sliced thinly

2 cup fresh coriander (cilantro) leaves, loosely packed

Method

1.Make madras aïoli. Combine ingredients in small bowl. Cover, refrigerate until required.

2.Make apple salad. Cut unpeeled apple into matchsticks. Whisk vinegar, oil and mustard in medium bowl until combined. Add apple, green onion and coriander, toss gently to combine, season to taste.

3.Drain crab meat on absorbent paper. Coarsely grate unpeeled apple, drain on absorbent paper.

4.Combine mayonnaise, sour cream and juice in medium bowl, stir in crab, apple and herbs. Season. Shape mixture into 24 patties, coat patties in breadcrumbs.

5.Heat ghee in large frying pan, cook patties, in batches, until browned lightly both sides. Drain on absorbent paper.

6.Serve crab cakes with aïoli and apple salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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