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.
Buy White Crab Meat
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!
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.
Step 2
Combine all the ingredients for the crab cakes in a bowl and thoroughly combine
Step 3
Form into even size patties
Step 4
Fry in a hot pan with a tbsp of vegetable oil until golden, crispy and cooked through.
Step 5
Serve immediately with the aioli
