sand crab cakes with lemon & parsley aioli

sand crab cakes with lemon & parsley aioli

recipe courtesy of executive chef Josh Harris

takes 60 mins + cooling time
makes 6-8

3-4 large Desiree potatoes
120-150g picked and cooked sand crab meat
¼ bunch chopped dill
¼ bunch chopped chives
¼ bunch chopped parsley
2 tsp toasted and ground fennel seeds
3 cloves garlic
1 lemon, zest and juice
1 whole egg
1 egg yolk

for the egg wash:

1 cup seasoned flour
4 eggs
4 cups Panko breadcrumbs

for the aioli:

1 cup good quality mayonnaise
Zest and juice of one lemon
¼ cup chopped parsley
1 garlic clove, minced

combine all aioli ingredients in a bowl, season to taste. can be stored in the fridge for up to 5 days.

pre-heat oven to 180˚C

wrap potatoes in foil and place on a baking tray in the oven for 45 mins or until soft in the centre. once cooked, remove potatoes from oven, scoop out the centres and mash well.

allow to cool slightly, (5-10mins), then add herbs, minced garlic, lemon zest and juice, fennel, and eggs and mix until well combined. ensure temperature of the mix is cool, then gently fold through the crab meat.

shape into small patties and place in the fridge for half an hour. meanwhile set up 3 mixing bowls, one with flour, one with eggs, and one with breadcrumbs.

remove crab cakes from the fridge and roll through the flour then eggs then breadcrumbs.

fry patties in hot rice bran oil (170˚C), for 2-3 minutes or until golden brown. remove from oil and place on paper towel to drain. season and serve immediately.

< Back to Recipes < Back to Other print recipe