Crab Cakes With Lemon Aioli

• porsi: Serves 4 (easily doubled

Bahan-bahan

For the lemon aioli:

250g mayonnaise

1 garlic clove, crushed

Zest and juice of 1 lemon

Salt and black pepper

For the crab cakes:

450g fresh crabmeat

1 egg, beaten

1 tbsp Dijon mustard

2 tsp Worcestershire sauce

¼ tsp Tabasco or other hot sauce

1 tbsp fresh parsley, chopped

100g breadcrumbs

120ml rapeseed oil

To serve:

Rocket

Lemon wedges

Petunjuk

1 In a small bowl, mix together the mayonnaise, garlic, lemon zest and juice. Season with salt and pepper. Set aside four tablespoons of the aioli. Cover and refrigerate the remaining aioli until serving.

2 Line a rimmed baking tray with parchment paper. Pick through the crabmeat for any remaining pieces of shell.

3 In a bowl, combine the reserved aioli with the egg, mustard, Worcestershire sauce, hot sauce, parsley and 30g of the breadcrumbs. Add the crabmeat and mix gently to combine.

4 Divide the mixture into eight equal portions and shape each portion into a patty. Place the remaining breadcrumbs into a shallow bowl. Dredge the crab cakes in the breadcrumbs, pressing them on to coat. Place the crab cakes on the prepared baking tray, cover with cling film and refrigerate for at least 15 minutes and up to two days.

5 Heat the oil in a large frying pan over a medium-high heat until it shimmers. Add the crab cakes and cook for 2-3 minutes per side until golden brown. Carefully transfer to a plate lined with kitchen paper to drain briefly.

6 Serve immediately with rocket, lemon wedges and the chillied lemon aioli.