CRAB CAKES WITH SMOKED PAPRIKA AIOLI

Crab Cakes with Smoked Paprika Aioli

 
Crab Cakes with Lime Guacamole.jpg
 

Serves 4 (2 cakes each) 

INGREDIENTS: 

800g/3½ cups crab meat, cooked 

4 slices of stale white bread, made into rough breadcrumbs

4 tbsps mayonnaise or the aioli  

2 drops of Worcestershire sauce

1 tbsp fresh dill, finely chopped

1 lemon, juice and zest 

2 tbsps olive oil 

Sea salt and freshly ground black pepper

METHOD: 

1.   Place all the ingredients, except the olive oil, in a bowl and season with sea salt and freshly ground black pepper. Mix well and form the crab mixture into eight round patties. Place in a fridge to set for at least an hour. 

2.   Once the crab cakes have set in the fridge then place a frying or skillet pan over a medium heat and add the olive oil, leave to heat for one minute. Then cook the crab cakes and cook for 3 minutes. Turn them over and cook for a further 2 minutes. They should be golden in colour.

SMOKED PAPRIKA AIOLI 

INGREDIENTS: 

3 eggs yolks

1 tsp Dijon mustard 

1 tsp smoked papika 

1 tablespoon white wine vinegar

100ml extra virgin olive oil 

100ml vegetable oil 

Sea salt and freshly ground black pepper

 Method: 

1.    Crack three egg yolks into a bowl, followed by a tsp of dijon mustard, smoked paprika and a tbsp of white wine vinegar. 

2.    Measure out 100ml of vegetable oil and 100ml of extra virgin olive oil and whisk into the egg yolks slowly. The aioli will begin to form a thick liquid. Season with sea salt and freshly ground black pepper.