Crab Cakes with Old Bay Aioli

• 120 g Mayonnaise
• 1 medium Lemon, unwaxed
• 2 tsp Old Bay seasoning
• 3 Spring onion
• 2 tsp Dijon mustard
• 1 Egg
• 80 g Breadcrumbs
• 350 g Crab meat, picked over for shell
• 2 tbsp Vegetable oil

1. Make the aioli: in a small bowl, stir together the mayonnaise, finely grated lemon zest and 1 tbsp lemon juice with 1 tsp Old Bay seasoning until smooth. Cover and chill while you make the crab cakes.
2. Trim and finely slice the spring onion. In a mixing bowl, whisk the egg with the Dijon mustard and the remaining 1 tsp Old Bay seasoning.
3. Add the spring onion and breadcrumbs to the bowl and mix to combine. Gently fold in the crab meat, keeping some larger pieces for texture, until the mixture just holds together.
4. Shape the mixture into 8 small cakes and place them on a plate. Chill for 10 minutes so they firm up and are easier to fry.
5. Heat the vegetable oil in a frying pan over a medium heat. Pan-fry the crab cakes for 3 to 4 minutes per side until deep golden and hot through, turning carefully with a spatula.
6. Serve the crab cakes straight away with the Old Bay aioli on the side. Add an extra squeeze of lemon at the table if you like.

Made this recipe? Rate it — a comment is optional.