Crab cakes with garlic basil aioli

Ingredients:

200g white crab meat 

100g brown crab meat 

One yellow onion, finely diced

4 cloves of garlic, grated

2 tbsp rapeseed oil 

5 tbsp rice crumbs 

1 egg 

1 bunch of dill, chopped

2 tbsp chopped parsley 

2 tbsp chopped tarragon 

1 tsp toasted ground fennel seeds 

Zest of one lemon 

Salt and pepper to taste 

Rapeseed oil for frying 

Lemons for serving 

Garlic basil aioli

Ingredients:

1 egg

1 tsp dijon mustard 

1 tbsp white wine vinegar 

2 cloves of garlic, grated 

1 bunch of basil 

Salt to taste 

200ml of rapeseed oil

¾ tbsp olive oil 

Method:

Aioli

Place all the ingredients into a food processor except the oils. Start blending, and when roughly combined, very slowly add the rapeseed oil, in a long stream high above the food processor at its opening. The sauce will slowly thicken. Finish with the olive oil, and set aside.

Method:

Crab Cakes 

Toast your fennel seeds and grind. Fry off your onion slowly in a little oil, about five minutes on low heat and then add the garlic. Fry for a couple of minutes and add to a large bowl. Put all the remaining ingredients into the bowl and mix well to thoroughly combine. Let the mixture rest about ½ an hour in the fridge. Take out and sculpt into cakes, sizing is up to you. Balls can also work but will cook faster. Take a frying pan and heat the oil. Fry the cakes until golden on each side, or about 5 minutes (dependent on size) then turn. Serve with lemons and aioli.