Crab Cakes Recipe
Two fried crab cakes, sweet corn, saffron aioli, arugula, orange supremes
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Make the Crab Cakes
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Mix until well combined.
- 2
Shape and Chill
Form the mixture into patties (about 2-3 inches in diameter) and place them on a baking sheet. Chill in the refrigerator for at least 30 minutes to help them hold together.
- 3
Fry the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, add crab cakes (in batches if necessary) and fry for about 3-4 minutes on each side until golden brown and cooked through.
- 4
Prepare the Saffron Aioli
In a small bowl, whisk together mayonnaise and a pinch of saffron. Season with salt and pepper to taste.
- 5
Plate the Dish
On a serving plate, place a bed of arugula, top with two crab cakes, scatter sweet corn around, add orange supremes, and drizzle saffron aioli over the top.
