CRAB CAKES LEMON DIJONAISE

Ingredients:
450 g White crab meat
100 g Breadcrumbs, fine
½ Cup Mayonnaise   
6 Chives finely sliced
1 Garlic clove crushed
1 Lemon juiced
Salt, and pepper to taste
Hot Sauce
4 Tbs Vegetable oil

​1 Tbs Old Bay Seasoning
1 large egg
1 large egg yolk
1 tsp Dijon mustard
1 lemon juiced (for dijonaise)
½ cup Canola
½ cup Olive oil
Salt and freshly ground black pepper

For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine meat in a bowl with the mayo, breadcrumbs, spring onions, Old Bay seasoning, and lemon juice. Season to taste with a little salt, pepper and hot sauce.

​Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour

Heat the vegetable oil in a large non-stick frying pan on a medium heat. When the pan has come to temperature, carefully arrange the crab cakes in the pan, making sure they don’t touch each other.

​Allow the cakes to cook for 3-4 minutes on each side so they are hot in the center and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.

​In a food processor, combine the egg, egg yolk, mustard, lemon zest and lemon juice and process until very smooth. With the machine running, add the oil in a very thin stream until it is fully incorporated, and the mayonnaise is thick and creamy. Season with salt and pepper.

​Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little Lemon Dijonaise.