The ultimate crab cakes

The ultimate crab cakes

The ultimate crab cakes

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Wednesday the 3rd, at 09:00 on StarHub 433

Prep: 15 mins
Cook: 20 mins
Serves: 4 to 6
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the garlic aioli with celery root:

Method

The ultimate crab cakes

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

1) Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets a bit caramelised.

2) Toss caramelised onion and garlic into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper.

3) Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

4) To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and garlic aioli with celery root.

For the garlic aioli with celery root:

1) Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.

2) Place the paste a large bowl and add: the soured cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.