Name: Crab cakes with aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 170g cans crab meat, drained; 1/2 cup bought aioli, plus extra, to serve; 2 tablespoon finely chopped flat-leaf parsley; 1 tablespoon dijon mustard; 2 teaspoon all-purpose seasoning; 1 lemon, zest finely grated, cut into wedges; 2 eggs, lightly whisked; 4 cup fresh light rye breadcrumbs; 50 gram butter; steamed mixed vegetables, to serve

Crab cakes with aioli

Packed full of wonderful flavour, serve these light and crispy homemade crab cakes with a drizzle of creamy aioli for a quick and tasty weeknight dinner.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

4 170g cans crab meat, drained

1/2 cup bought aioli, plus extra, to serve

2 tablespoon finely chopped flat-leaf parsley

1 tablespoon dijon mustard

2 teaspoon all-purpose seasoning

1 lemon, zest finely grated, cut into wedges

2 eggs, lightly whisked

4 cup fresh light rye breadcrumbs

50 gram butter

steamed mixed vegetables, to serve

Method

1.Place drained crab meat on paper towels; cover with more paper towels. Press to soak up as much moisture as possible. Set aside.

2.Whisk aioli, parsley, mustard, seasoning, zest and egg in a bowl, until combined. Add crab meat and breadcrumbs; stir to combine. Season.

3.Shape 1/4 cup measures of mixture into patties. Line a baking tray with baking paper Place crab cakes on baking tray. Chill 20 minutes, or until firm.

4.Melt butter in a deep frying pan over moderate heat. Cook crab cakes, in batches, 2 minutes each side, or until golden and heated. Serve with vegetables, extra aioli and lemon wedges.

You’ll need 4 small slices of light rye, with crusts, to make breadcrumbs.
Note

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