Crab Cakes With Lemony Aioli

Serves 6, makes 12 small crab cakes

INGREDIENTS:

800g white crab meat, cooked

4 slices of stale white bread, made into breadcrumbs

4 dashes of Worcestershire sauce

1 tbsp fresh dill, finely chopped

1 tbsp aioli, see recipe below (or good quality mayonnaise)

1 lemon, juice and zest

Olive oil

Sea salt and freshly ground black pepper

For the Aioli

2 eggs yolks

1 tsp Dijon mustard

100ml extra virgin olive oil

100ml vegetable oil

1 clove of garlic, crushed

Juice and zest of one lemon

Sea salt and freshly ground black pepper

METHOD:

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 mixture into six round patties.

Place a frying pan or skillet pan over a medium heat and add a dessertspoon of olive oil, leave to heat for about 30 seconds. Then cook the crab cakes for 2 minutes on each side, they should be golden in colour. Then place them in a pre-heated oven at 180oC (fan) for 10 minutes to warm through

Crack the two egg yolks into a bowl, followed by a teaspoon of Dijon mustard. Whisk together for about 30 seconds to form an emulsion.

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. Lastly, whisk in the garlic, and the juice and zest of one lemon. Season with sea salt and freshly ground black pepper..