Clodagh McKenna's coastal crab cakes
Forget Cornwall…Northumberland’s coast is the new hotspot for holidaymakers looking for a staycation this year. According to recent data the fishing village Seahouses have topped the UK table for the most growth on holiday lets, showing rental income was up 36 per cent to £29,700.
So to check out what makes it so special, Clodagh is there to make the most of the local produce and create her fresh crab cakes, served with a lemony mayo.
Crab Cakes with Lemony Aioli
Serves: 6
Ingredients
800g white crab meat, cooked4 slices of stale white bread, made into breadcrumbs4 dashes of Worcestershire sauce1 tbsp fresh dill, finely chopped 1 tbsp aioli (see recipe below), or good quality mayonnaise Juice and zest of 1 lemon1 dessert spoon olive oil Sea salt and freshly ground black pepper
For the aioli:2 egg yolks1 tsp Dijon mustard 100ml extra virgin olive oil 100ml vegetable oil1 clove garlic, crushedJuice and zest of 1 lemonSea salt and freshly ground black pepper Green leaf salad, to serve
Method
1. To make the crab cakes, place all the ingredients except the oil in a bowl and season with salt and pepper. Mix well and form the mixture into six round patties.
2. Place a frying pan or skillet pan over a medium heat and add the olive oil. Leave to heat for about 30 seconds.
3. Cook the crab cakes for 2 minutes on each side, so they are golden in colour, then place in a preheated oven at 180C fan for 10 minutes to warm through.
4. To make the aioli, whisk together the egg yolks and Dijon mustard for about 30 seconds to form an emulsion.
5. Gradually whisk the oils into the egg yolks slowly - the aioli will begin to form a thick liquid. Finally, whisk in the garlic and the lemon juice and zest. Season with sea salt and pepper.
6. Serve the crabcakes warm with the aioli and some fresh green leaves or salad.