Ingredients

  • 1/2 cup aioli (+ extra aioli)
  • 2 tablespoons fresh flat leaf parsley (finely chopped)
  • 1 tablespoon dijon mustard
  • 2 teaspoons all purpose seasoning
  • 1 lemon (zested, cut into wedges)
  • 2 eggs (lightly whisked)
  • 28 ounces crabmeat (drained, patted dry)
  • 3 1/3 cups breadcrumbs
  • 3 1/2 tablespoons butter
  • mixed vegetables (steamed, to serve)

Directions

  1. Mix aioli, parsley, mustard, seasoning, lemon zest and eggs until combined. Add crabmeat and breadcrumbs and stir to combine. Season. Shape into 8 patties. Chill for 20 mins, or until firm.
  2. Melt butter in a deep frying pan over medium heat. Working in batches, cook crab cakes for 2 mins per side, or until golden and heated through. Serve with vegetables, extra aioli and lemon wedges.
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NutritionView more

570Calories
Sodium55%DV1310mg
Fat28%DV18g
Protein94%DV48g
Carbs18%DV53g
Fiber16%DV4g

PER SERVING *

Calories570Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat8g40%
Trans Fat
Cholesterol285mg95%
Sodium1310mg55%
Potassium890mg25%
Protein48g94%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate53g18%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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