Crab Cakes With Aioli - cooking recipe

Ingredients

1/2 cup aioli + extra aioli
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp dijon mustard
2 tsp all-purpose seasoning
1 None lemon, zested, cut into wedges
2 None eggs, lightly whisked
4 (7 oz) cans crabmeat, drained, patted dry
3 1/3 cups breadcrumbs
3 1/2 tbsp butter
None None steamed mixed vegetables, to serve

Preparation

Mix aioli, parsley, mustard, seasoning, lemon zest and eggs until combined. Add crabmeat and breadcrumbs and stir to combine. Season. Shape into 8 patties. Chill for 20 mins, or until firm.
Melt butter in a deep frying pan over medium heat. Working in batches, cook crab cakes for 2 mins per side, or until golden and heated through. Serve with vegetables, extra aioli and lemon wedges.