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

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