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This is a great appetizer recipe to enjoy before a nice juicy steak, we feature it in our Big Red Private Dining menu

Defrost the crab cakes over a few hours (overnight in your fridge is preferred)

Make the Apple Tartare

  • 3/4 cup good quality mayonnaise
  • 1/4 cup diced peeled cored Granny Smith apple (splash with lemon juice to stop then browning)
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons drained chopped capers
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon
  • Salt and freshly ground black pepper, to taste

(it should taste sharp and slightly sour wich cuts through the richness of the crabcakes,  however if it is too sour you can add a teaspoon of honey to balance it out)

Cook The Crab Cakes

Using a quarter stick of butter or olive oil in a frying pan, fry the crab cakes on a low heat for around 5 minutes per side, drain on kitchen rool. Serve immediately with a crisp salad and a good dollop of the Apple Tartare