Shallot & Lemon Crab Cakes with Aioli
Fresh lemons, shallots and lemon juice bring out all the great flavours in these crispy crab cakes. Be careful not to overcook or they'll be dry, instead of moist and delicate.
Servings:
4
yield(s)
Prep Time:
45
mins
Cook Time:
10
mins
Total Time:
55
mins
Ingredients
-
300
g
white & brown crab meat
-
1
free range egg
(beaten)
-
100
g
dried breadcrumbs
-
2
lemons
(zest of 2, juice of 1)
-
1
shallot
(peeled & finely chopped)
-
1
garlic clove
(peeled & crushed)
-
sea salt & pepper
(freshly ground)
-
vegetable oil
(for frying)
For the aioli
-
200
g
mayonnaise
-
1
lemon
(juice only)
-
3
spring onions
(finely chopped)
-
1
garlic clove
(peeled & crushed)
Instructions
-
In a bowl mix together the crab meat, egg, breadcrumbs, lemon juice and zest, shallot, garlic, season to taste and mix well.
-
Take a quarter of the mixture and form a cake and set aside on a plate, repeat to make 3 more cakes and place in the fridge for at least 30 minutes.
-
Pour the oil into a large frying pan to a depth of 2 cm and heat the oil until 190°C . Fry the cakes on each side for 3-5 minutes, or until golden.
-
Meanwhile make the aioli, mix together the mayonnaise, lemon juice, spring onions and garlic in a bowl and season to taste. Serve the crab cakes hot with the ailoi and a good squeeze of lemon. Enjoy!