Name: Crab cakes with apple salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Crab cakes; 500 grams (1 pound) fresh cooked white crab meat; ½ cup (150g) whole-egg mayonnaise; 1 teaspoon finely grated lemon rind; 475 grams (15-ounce) tub mashed potato; 1 tablespoon each finely chopped fresh chives and fresh flat-leaf parsley; ⅓ cup (35g) plain (all-purpose) flour; 2 eggs, beaten lightly; 1 cup (75g) panko (japanese) breadcrumbs; 60 grams (2 ounces) ghee; Apple salad; 2 tablespoons white wine vinegar; ⅓ cup (80ml) olive oil; 1 teaspoon dijon mustard; 3 medium green-skinned apples (450g), cut into matchsticks; 1 bunch red radishes, sliced thinly; 1½ cups packed fresh coriander (cilantro) leaves

Crab cakes with apple salad

These crispy crab cakes are perfect served with a slice of lemon and a fresh green apple salad.

Ingredients

Crab cakes

500 grams (1 pound) fresh cooked white crab meat

½ cup (150g) whole-egg mayonnaise

1 teaspoon finely grated lemon rind

475 grams (15-ounce) tub mashed potato

1 tablespoon each finely chopped fresh chives and fresh flat-leaf parsley

⅓ cup (35g) plain (all-purpose) flour

2 eggs, beaten lightly

1 cup (75g) panko (japanese) breadcrumbs

60 grams (2 ounces) ghee

Apple salad

2 tablespoons white wine vinegar

⅓ cup (80ml) olive oil

1 teaspoon dijon mustard

3 medium green-skinned apples (450g), cut into matchsticks

1 bunch red radishes, sliced thinly

1½ cups packed fresh coriander (cilantro) leaves

Method

1.To make apple salad, whisk vinegar, oil and mustard in a medium bowl until combined. Add apple, radish and coriander; toss gently to combine, season to taste.

2.Drain crab meat on paper towel.

3.Stir mayonnaise and rind in a medium bowl; stir in crab, potato and herbs, season. Shape mixture into 12 patties; dust patties in flour, dip in egg, then coat in breadcrumbs. Refrigerate, covered, 30 minutes.

4.Heat ghee in a large frying pan; cook patties, in batches, until browned lightly on both sides, drain.

5.Serve crab cakes with apple salad and lemon wedges, if you like.

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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