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Crab Cakes with Bramley Apple

On the face of it, this looks like a bit of an odd recipe. Mayonnaise and crackers? Apples? We tried this way of making and serving crab cakes because we felt that there had to be more than the usual pairing of fish or crab cakes with Thai spicing. What happens is that the mayo and crackers bind the mixture, the mustard helping with the alchemy without dominating the flavour when cooked (don't be surprised, by the way, if you taste the mix before it's cooked, and pull a face. It tastes manky when raw). Also, we knew that crab and apple worked well together from a Crab and Apple salad we also do, so it seemed likely that fried Bramley slices would work with the crab cakes, and they certainly do.

  • Total time: 15 minutes to prepare, and an hour to chill

Serves: 4


  • 40g Carrs Table Water crackers
    450g fresh white crab meat
    1 beaten egg
    2 tbsps homemade Mayonnaise (Sorry, it just doesn't work with Hellmanns)
    1 dstspn English mustard powder
    1 tbsp lemon juice
    Worcestershire sauce
    2 tbsp chopped parsley
    4 tbsps clarified butter
    1 Bramley Apple
    salt and pepper


  1. Crush the crackers to fine, fine crumbs
  2. Put the crab into a bowl, and add the crumbs carefully, just enough to soak up any moisture from the crab. You may not need all the crumbs
  3. Mix the beaten egg, the mayo, the mustard powder, the lemon juice, parsley and a little seasoning in a bowl. Add this mixture carefully to the crab and crumb mix. Try not to break up the crab too much
  4. Shape the mixture into 8 little patties, about 3 inches across. Put them on a plate, cover with cling film and put them in the fridge for at least an hour
  5. When you're ready to serve, cut the Bramley apple horizontally into 8 slices, each about 4mm thick. Cut the core part out of them, leaving rings, with the skin till on. Melt a little butter in a frying pan, and fry them until they're golden brown, then place 2 on each of 4 plates
  6. Add a little more butter to the pan, and fry the crab patties for 2 to 3 minutes per side until crisp and golden. Place one on each fried apple ring, scatter with rocket leaves and serve immediately with a gentle vinaigrette

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