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Crab Cakes with Bramley Apple
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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.