One of my favourite suppers to prepare with fresh crab is these cakes. I like to use about a quarter of dark meat in my crab cakes as it adds sweetness. I use fresh breadcrumbs (not dried!) to bind my crab cakes together. Even though I am from potato land (Ireland) I don’t like potato in my crab cake as the flavour of crab is so delicate that it tends to get lost under the potato. The aioli is gorgeous, as it adds a kick of heat and texture to the overall bite. I serve the whole thing up with a big leafy salad.