Crab Cakes with roasted garlic and tarragon aioli

Our white crab meat is perfect to make into crab cakes. In these spring onion, mustard and Worcestershire combine for a rich flavour and when served with the aioli it really takes it to the next level.

  • Experienced
  • Serves 2
  • 30 minutes
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What you’ll need

  • Crab Cakes
  • 75g mayonnaise
  • 2 egg yolks
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 450g white crab meat
  • 75g panko bread crumbs
  • 2 tbsp. finely chopped spring onion
  • Aioli
  • 3 tbsp. mayonnaise
  • whole bulb of garlic
  • bunch of tarragon finely diced
  • salt & pepper

Let's Cook!

Crab Cakes with roasted garlic and tarragon aioli
Step 1

To make the aioli, wrap the bulb of garlic in foil and roast at 180 C for 45 mins until soft, then squeeze the roasted garlic into a small bowl and combine with the mayo, tarragon and a pinch of salt and pepper.

Crab Cakes with roasted garlic and tarragon aioli
Step 2

Combine all the ingredients for the crab cakes in a bowl and thoroughly combine

Crab Cakes with roasted garlic and tarragon aioli
Step 3

Form into even size patties

Crab Cakes with roasted garlic and tarragon aioli
Step 4

Fry in a hot pan with a tbsp of vegetable oil until golden, crispy and cooked through.

Crab Cakes with roasted garlic and tarragon aioli
Step 5

Serve immediately with the aioli

White Crab Claw Meat

Fish used in this recipe

White Crab Claw Meat

100g

From £12.20
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Wild British Crab Claws - Cooked

Alternatively you can try

Wild British Crab Claws - Cooked

£22.50
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