I have always watched people devour crab cakes on American food shows but I never got the opportunity to try one. Eventually I decided to give it a go and make some myself, hands down one of the tastiest seafood dishes I have eaten and now I totally understand the hype!
Wonderfully simple to make and it really feels like such a splurge even though this is a very affordable dish.
Let’s get cooking…
I have used crab meat that has already been picked but if you need to the pick your crab meat first.
Then whisk together the mayo, egg, mustard, lemon juice, celery salt and paprika. Gently fold in the crab meat and the crackers. Pop into the refrigerator for 30 minutes to stiffen and make it easier to handle.
Heat oil in a heavy based pan. Use an ice-cream scoop, spoon dollops of mixture into your hands then roughly form it into a patty shape and slowly place into the oil. Fry for 5 minutes per side until golden.
While the cakes fry, mix together the garlic, lime juice and mayo for the aioli.
Serve the crab cakes with lime wedges and the aioli
Crab cakes with a simple homemade aioli
2-4
servings30
minutes30
minutesIngredients
1/3 cup mayonnaise
1 egg
2 tsp Dijon mustard
1 tsp lemon juice
1/4 tsp celery salt
1/2 tsp paprika
250g white crab meat
1 cup crackers, crushed
1/4 cup vegetable oil for frying
- Garlic aioli
1/4 cup mayonnaise
2 cloves garlic, grated
1/2 lime
Directions
- Whisk together the mayo, egg, mustard, lemon juice, celery salt and paprika.
- Gently fold in the crab meat and the crackers
- Pop into the refrigerator for 30 minutes to stiffen and make it easier to handle
- Heat oil in a heavy based pan
- Use an ice-cream scoop, spoon dollops of mixture into your hands then roughly form it into a patty shape and slowly place into the oil
- Fry for 5 minutes per side until golden
- While the cakes fry, mix together the garlic, lime juice and mayo for the aioli.
- Serve the crab cakes with lime wedges and the aioli
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