Crab Cakes with a Herbed Aioli

Our crab cakes are packed full of flavour, and even easier to make than you may think. Check out our step by step video.

Serves 6 – 8

Difficulty: Easy

Prep time: 10 minutes

Cook time: 25 minutes


  • 800 g Sea Harvest Crab Sticks, remove casing
  • 3 large Potatoes, peeled and roughly cubed
  • 4 large Spring onions, finely sliced
  • 2 Garlic cloves, crushed
  • 20 ml Chives, finely chopped
  • Flour – for coating
  • 2 Limes
  • Canola oil – for frying
  • Herbed Aioli
    • 2 Egg yolks
    • 2 tsp (10 ml) Dijon mustard
    • ½ Lemon
    • 1 clove of Garlic
    • 5 g small handful of fresh Chives
    • Olive oil
    • Salt
    • Freshly ground black pepper
    • Limes – for Garnish


  1. In a large pot of salted cold water, add the potatoes and cook until soft. Pass through a ricer or sieve while warm and set aside to cool.
  2. In a separate pot of salted simmering water, add the crab sticks and simmer for 5 minutes. Remove from the water and transfer to a large food processor.
  3. Add the potato, spring onions, garlic, chives and season well with salt and freshly ground black pepper. Add the juice of 1 lime and pulse until just combined.
  4. Form neat round crab cakes and coat in flour. Dust off excess flour.
  5. Shallow fry in a large frying pan over a medium-high heat until golden brown on each side, approximately 4 minutes each side.
  6. Remove from the pan and drain over paper toweling. Squeeze a few drops of the remaining lime over each crab cake.
  7. For the mayo
    1. In a large food processor or blender jug, add the egg yolks along with the chives, garlic mustard and ½ lemon juice. Pulse for 2 minutes.
    2. Begin adding the olive oil in a steady stream while running until a thick mayo has formed.
    3. If required, add a few drops of warm water to dilute to a desired consistency.
    4. Season well with salt and freshly cracked black pepper and adjust acidity with the remaining lemon juice.

      Serve alongside the warm crab cakes.