C R A B C A K E S  W I T H  S U M M E R  H E R B  A I O L I

Preparation time: 10 minutes, plus minimum 1

hour chilling

Cooking time: 25 minutes

Serves: 4

Season: Fresh crabs from the English coastal

waters are in season from May until October

Half a sweet red pepper

4 spring onions

1 garlic glove

450g fresh, white lump crabmeat

25g unsalted butter

1 egg

4 tblsp homemade or prepared mayonnaise

1 tblsp Dijon mustard

2 tblsp breadcrumbs for the crab cake mix

Sea salt

Freshly ground black pepper

4 tblsp chopped fresh herbs

(parsley, chervil, sorrel, basil, dill)

1 to 2 cups fresh breadcrumbs, toasted, for

coating the cakes

4 tblsp clarified butter or vegetable oil

Summer Herb Aioli (included on recipes page)

Make sure you assemble the crab cakes a few hours ahead so they have time to chill before cooking.

Wash and finely dice the pepper.  Peel and finely slice the onions.  Peel and mince the garlic.  Gently pick over the crabmeat to check for any bits of shell and cartilage.  Melt the butter in a medium-sized frying pan.  Once the foaming has subsided, add the finely diced red pepper, spring onion and garlic.  Sauté the vegetables until slightly translucent but not browned, about 5 minutes.  Remove from the heat and allow to cool slightly.

Lightly beat the egg.  In a large bowl mix the crabmeat with the egg, mayonnaise, Dijon mustard and 2 tblsp breadcrumbs, and season with salt and pepper.  Wash and finely chop the fresh herbs.  Vary the combination depending on what you have in your pantry, garden or refrigerator.  However, try to stay with 'soft' herbs such as those listed above and shy away from the more woody herbs of rosemary and thyme.  Once the vegetables are cool, combine with the crabmeat mixture and fold in the freshly chopped herbs.

Have ready the remaining breadcrumbs on a small plate.  Shape the crabmeat mixture into 8 small cakes and coat in the breadcrumbs.  Place on clean plate and continue with remaining crabmeat mixture.  Chill for 1-2 hours to allow the cakes to firm up.  While the crab cakes are chilling, make the Summer Herb Aioli.

When ready to cook, add 2 tblsp clarified butter to a large frying pan over a medium high heat.  Once sizzling, add 4 of the crab cakes.  Flip the cakes after about 5 minutes and cook for an additional 4-5 minutes or until nicely browned.  Keep warm in a moderate oven while you cook the rest.  Serve with Summer herb aioli and lemon wedges.