• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Crab cakes with aioli

Crab Cakes with Aioli

Packed full of wonderful flavour, serve these light and crispy homemade crab cakes with a drizzle of creamy aioli for a quick and tasty weeknight dinner.


Crab cakes with aioli

  • 4 170g cans crab meat, drained
  • 1/2 cup bought aioli, plus extra, to serve
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tbsp dijon mustard
  • 2 tsp all-purpose seasoning
  • 1 lemon, zest finely grated, cut into wedges
  • 2 eggs, lightly whisked
  • 4 cups fresh light rye breadcrumbs
  • 50 g butter
  • steamed mixed vegetables, to serve


Crab cakes with aioli

  1. Place drained crab meat on paper towels; cover with more paper towels. Press to soak up as much moisture as possible. Set aside.
  2. Whisk aioli, parsley, mustard, seasoning, zest and egg in a bowl, until combined. Add crab meat and breadcrumbs; stir to combine. Season.
  3. Shape 1/4 cup measures of mixture into patties. Line a baking tray with baking paper Place crab cakes on baking tray. Chill 20 minutes, or until firm.
  4. Melt butter in a deep frying pan over moderate heat. Cook crab cakes, in batches, 2 minutes each side, or until golden and heated. Serve with vegetables, extra aioli and lemon wedges.
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