Crab Cakes with roasted garlic and tarragon aioli
Crab Cakes with roasted garlic and tarragon aioli
Ingredients
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
Cooking steps
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
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
OUR LATEST RECIPES