NZ Woman's Weekly

Recipe – Crab cakes with aioli and micro green salad

Recipe – Crab cakes with aioli and micro green salad
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These are very easy to make,  particularly if you have leftover mash! Any size for all occasions, they are a versatile option for finger food, luncheon and supper.

Also, check out our tinned crab ideas!

  • 400g Agria potatoes, peeled and diced
  • 1 can crab meat, drained
  • 1 spring onion, finely sliced
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon zest
  • ½ tsp celery salt
  • 2 eggs, beaten
  • ½ cup panko breadcrumbs, plus 1 cup for crust
  • Oil for frying
  • ½ cup aioli or tartare sauce
  • Microgreens or baby lettuce leaves and edible flower petals

1 Cook the Agria potatoes in plenty of boiling, salted water until soft, then drain well and mash smooth. Cool completely.

2 In a large bowl, combine crab meat, spring onion, dill, lemon zest, celery salt, beaten eggs and ½ cup panko crumbs. Mix well, then add the cold mashed potatoes and blend.

3 Make golf ball-sized amounts of the mix, then flatten in the remaining panko crumbs to get a lightly-crumbed crust.

4 Heat a little oil in a nonstick frying pan and cook the cakes for 2-3 minutes each side until golden. Serve in stacks with a generous dollop of aioli and a few pretty greens.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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