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Crab Cakes & Lemon Aioli

Serves:

4-6

Ingredients

3 tbsp butter
2 tbsp red pepper, diced
4 tbsp spring onion, finely sliced
2 tbsp celery, finely chopped
200g fresh hake, whiting, or cod, boneless and skinned
450g fresh white crab meat
1 egg
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp Dijon mustard
200g fresh breadcrumbs, divided (100g for the crab mix, 100g for the coating)
1 tbsp vegetable oil
Salt and pepper

Lemon Garlic Mayonnaise
2 egg yolks
2 garlic cloves, finely sliced
¼ tsp salt
1 lemon zest
1 or 2 tbsp lemon juice, to taste
120ml light olive oil
120ml vegetable oil

Method

  1. Melt one tablespoon of butter in a small pan, and sweat the peppers, onions, and celery until soft, for about 5 minutes. Allow to cool, and place in a bowl.
  2. Purée the fresh fish in a food processor to a rough consistency. Add the crab, egg, herbs, mustard, and breadcrumbs. Taste for seasoning, and add a little salt and pepper if necessary.
  3. Roll the crab mixture into balls just a little larger than a golf ball, and dip in the remaining breadcrumbs and press down lightly to form cakes.
  4. Prepare the mayonnaise by combining the yolks, garlic, one tablespoon lemon juice, the lemon zest and salt in a food processor and blend for a few seconds. Slowly add the oils in a steady stream until emulsified. Taste and adjust with lemon and salt if needed. Set aside.
  5. Melt a tablespoon of butter with a little oil in a large frying pan. Sauté the crab cakes over moderate heat until nicely golden and heated right through. This will take about 3-4 minutes on each side.
  6. Drain on paper towel, then serve with the lemon garlic mayonnaise.

Supplied courtesy of Shellfish Association of Great Britain www.shellfish.org.uk
Images © Sylvette Peplowski / SAGB

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