Crab cakes with dipping sauce

Name: crab cakes with dipping sauce
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 340 g crab in water in a can; 4 el mayonnaise; 9 el bread crumbs; 1 tl paprika; 2 tl Tabasco; 1 lemon; 20 g fresh flat parsley container of 20 g; 1 medium sized egg; 175 ml Aioli jar of 350 ml; 25 g unsalted butter or margarine

Crab cakes with dipping sauce.

Ingredients

Directions

Drain the crab. Put the tabasco, mayonnaise, paprika and breadcrumbs in a bowl.
Grate the yellow skin of a cleanly scented lemon and squeeze out the fruit. Put the grater and 2 tbsp juice in the crab mixture. Stir everything.
Slice the leaves of the parsley and stir ⅔ through the crab mixture. Season with pepper.
Break the egg over a deep plate and stir with a fork. Put the breadcrumbs in another deep plate.
Form with moist hands 12 cookies of the crab mixture. Pass each cookie first through the egg and then through the breadcrumbs.
Heat the butter in a frying pan and fry the crab cakes in parts in 8 min. Golden brown. Turn halfway. Stir the rest of the parsley through the aioli.
Serve the crab cakes with the aioli. Bon appétit! .