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Crab cakes with curry herb dip
Ingredients
Curry herb dip:
- 1 cup (240 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) curry powder
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (15 milliliters) tarragon
- 1 tablespoon (15 milliliters) parsley
- 1 tablespoon (15 milliliters) chives
- 1/2 shallot, finely chopped
Crab cakes:
- 1/4 cup (60 milliliters) mayonnaise
- 1 large egg, beaten
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) Worcestershire sauce
- 1 teaspoon (5 milliliters) hot sauce
- 227 grams jumbo lump crab meat, picked through for shells
- 1/3 cup (80 milliliters) panko breadcrumbs
- 2 tablespoons (30 milliliters) chopped parsley
- Salt and pepper
- Canola oil for pan frying
Directions
Curry herb dip:
- In a bowl, combine mayonnaise, curry, lemon juice, tarragon, parsley, chives, and shallot, whisk together until completely incorporated. Set aside.
Crab cakes:
- In a small bowl combine mayonnaise, egg, mustard, Worcestershire, and hot sauce, season with salt and pepper, whisk together.
- In a medium bowl stir together crabmeat, panko, and parsley.
- Pour in the mayonnaise mixture, combine all, and then form into eight small patties.
- Heat oil in a large skillet of medium-high heat, cook crab cakes in batches about three to four minutes per side or until golden brown, then drain on a paper towel.
To serve:
- Present crab cakes on a serving dish with the curry herb dip on the side.
