Crab Cakes with Apple Salsa

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:06 PM PST

Story Updated: Mar 31, 2008 at 12:06 PM PST

Ingredients

Crab Cakes with Apple Salsa - 1/31/2005

20 oz. Dungeness crab 2 Tbl. white onion
2 Tbl. celery 1 Tbl. red pepper
1 Tbl. green pepper 1 1/2 cups mayonnaise
1 1/4 tsp. Old Bay seasoning 1 Tbl. parsley
1 cup Panko breadcrumbs 1 1/2 oz. vegetable oil
3 Fuji apples 1/4 cup apple cider vinegar
1 Tbl. Kosher salt 1/2 Tbl. pepper
1 Tbl. curry powder 2 Tbl. milk

Directions

Heat 1 oz. oil over medium heat. Add minced onion, celery, red pepper and green pepper. Cook roughly 1 minute until soft. Remove from heat and chill the cooked vegetables in the refrigerator.

Mix the chilled crab with chilled vegetables. Add 1 cup mayonnaise, Old Bay seasoning and minced parsley. Shape into patties and coat with Panko breadcrumbs.

Refrigerate for 3-4 hours before cooking to let the crab cakes hold their shape. Brown in the remaining 1/2 oz. vegetable oil.

To make the apple salsa, julienne the apples with the skin on. Combine in a bowl with the apple cider vinegar, Kosher salt and pepper.

The crab cakes are served with a curry mayonnaise that is a combination of 1/2 cup mayonnaise, curry powder and milk. Mix well and let sit for 1 hour before serving.

This recipe makes approximately 10 crab cakes. Serve them over a bed of apple salsa and topped with the curry mayonnaise.

Recipe from Dan Thiessen, Salty's

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