This dish by Rob Rossi and Craig Harding is ideal for spring, as it is light, fresh, and versatile; it can be a main dish or served as a fun appetizer. The tomato aioli takes the dish to the next level as it adds a depth of flavour that brings it all together, both as a base for the crab cakes and for the finishing garnish.
For the Tomato Aioli…
- 3 egg yolks
- 1 Clove of garlic
- 1 tsp Dijon Mustard
For the Crab Cakes…
- 2 x tins of high-quality cooked crab
- Fresh tarragon
Instructions for Crab Cakes
- Add 3 egg yolks in a bowl and microplane or finely chop a small clove of garlic into the bowl. Scoop a teaspoon of dijon into the bowl and whisk 3/4 cups of high-quality olive oil slowly. Add 1 teaspoon of lemon juice and continue to whisk. Keep some of the aioli as a reserve for the garnish.
- In the aioli bowl, add the crab and a small amount of fresh chopped tarragon. Add some salt, pepper, and a few dashes of Old Bay seasoning. Add a handful of panko crumbs, which acts as a great filler and keeps the crab mixture together.
- Shape the crab cakes in your hand and sprinkle more panko on both sides. In a pan add some olive oil on medium heat. Cook for 3-4 minutes on each side.
- Chop some pieces of asparagus and cook lightly in a pan with salt and pepper and some olive oil for 4 minutes. While they cook, chop a small amount of sundried tomatoes and add to the reserved aioli and add four dashes of tabasco and a sprinkle of Spanish paprika.
- To assemble, place the crab cakes on a plate or platter and add some asparagus pieces on top then add a nice dollop of the tomato aioli with a squeeze of lemon juice and a pinch of salt.
- Enjoy Rob and Craig’s Crab Cakes With Tomato Aioli!
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