0 Picture
Ingredients
- 2/3 cup mayo
- 1 egg, lightly beaten
- 1/3 cup chopped fresh parsley or tarragon
- 1 T Dijon mustard
- 1/2 tsp Tabasco
- 440 g lump crabmeat, drained and chopped or 4 X 120 g cans chunk, drained
- 2/3 panko bread crumbs
- 1 tsp lemon juice
- 1/8 tsp smoked paprika
- 1 lemon, in wedges
Details
Servings 16
Preparation
Step 1
1. Preheat oven to 400.
2. Line a rimmed baking sheet with parchment paper.
3. In a large bowl, whisk 1/3 cup mayo with egg, parsley, Dijon and Tabasco.
4. Gently stir in crab until just combined.
5. Scoop out 1 heaping Tbsp crab mixture, roll in panko and form into 1inch thick cake.
6. Repeat with rest of mixture.
7. Place cakes on baking sheet 1/2 inch a part.
8. Lightly spray or brush tops with oil.
9. Bake in centre of oven for 10 - 12 minutes.
10. Turn cakes over and continue to bake for 5 minutes more until light golden.
11. Let stand on baking sheet 5 minutes before removing to a large platter.
Whisk together remaining mayo, lemon juice and paprika to make the aioli. Serve with lemon wedges.
Review this recipe