A perfect summer crab cake recipe for alfresco dining
Crab Cakes with Lemon & Garlic Aioli
Perfect to cook for a summers night while entertaining.
- 680g crab meat
- 2 eggs
- Juice of 1 lemon
- 30g mayonnaise
- 1 x dash Sriracha sauce
- 30g fresh parsley chopped
- ½ bunch spring onions chopped
- 120g Panko breadcrumbs
- salt to taste
- pepper to taste
- olive oil for frying
- 6 tablespoons of mayonnaise
- Juice from 1 lemon
- 1 clove of crushed garlic
- Pinch of saffron
01 For the crab cakes add all the ingredients (except the olive oil) to a bowl and gently mix it all together. Form the crab mixture into patties.
02 In a frying pan heat the olive oil over medium heat. Place the patties in the pan, a few at a time, cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
03 For the aioli add all ingredients together and mix
04 Serve the crab cakes with a good measure of garlic aioli