Crab Cakes With Fresh Dill Aioli

Watch Clodagh Make This On Her IGTV Here

Serves 4 (2 cakes each)

INGREDIENTS:

800g (1lb 12oz) cooked white crabmeat

4 slices of stale white bread, made into rough breadcrumbs

4 tablespoons good-quality mayonnaise

2 drops of Worcestershire sauce

1 tablespoon finely chopped fresh dill

zest and juice of 1 lemon 2 tablespoons olive oil

sea salt and freshly ground black pepper

FOR THE FRESH DILL AIOLI

3 medium free-range egg yolks

1 teaspoon Dijon mustard 1 garlic clove, crushed

1 tablespoon white wine vinegar

100ml (31⁄2fl oz) vegetable oil

100ml (31⁄2fl oz) extra virgin olive oil

1 tablespoon freshly chopped dill

METHOD:

1. To make the crab cakes, place all the ingredients, except the olive oil, in a bowl and season with salt and pepper. Mix well and form the crab mixture into eight round patties. Place in the fridge to firm up for at least an hour.

2. To make the fresh dill aioli, place the egg yolks, Dijon mustard, garlic and white wine vinegar in a bowl. Whisk the vegetable and extra virgin olive oils into the mixture slowly. The mixture will gradually thicken to form a thick mayonnaise. Stir in the chopped fresh dill and season with salt and pepper.

3. Place a frying pan over a medium heat, add the olive oil and leave to heat for a minute. Then cook the crab cakes for 3 minutes. Turn them over and cook for a further 2 minutes until they are golden in colour.

4. Serve with guacamole or an avocado and tomato salsa and a green leafy salad, if you wish.