Ingredients
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1 (12 oz) can fresh crabmeat
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2 tsp Tabasco sauce
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4 tbsp mayonnaise
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1 tsp paprika
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9 tbsp bread crumbs
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1 lemon
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1.5 tbsp flat-leaf parsley
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1 egg
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2 tbsp butter
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1 1/2 cup aioli
Steps
1
In a bowl combine the crab with the tabasco, mayonnaise, paprika and 4 tbsp bread crumbs.
2
Scrub the lemon clean, grate and juice the lemon. Add the zest and 2 tbsp juice to the crab mixture. Stir.
3
Chop the parsley leaves and add 2/3 to the crab mixture. Season with salt and pepper to taste.
4
In a shallow dish crack the egg and whisk it with a fork. Put the remaining amount of bread crumbs in a second shallow dish.
5
Using damp hands shape 12 patties from the crab mix. Dip each into the beaten egg and then into the bread crumbs.
6
Heat the butter in a skillet and fry the crab cakes for about 8 min. After about 4 min. turn the crab cakes over. Do not over crowd the skillet. Mix the remainder of the parsley with the aioli.
7
Serve the crab cakes with the aioli.
