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Crab & salmon cakes with aioli


  • To make the aioli, process 2 whole eggs and the egg yolks with the garlic, mustard and seasonings for about 1 min. Add the vegie oil, little by little through the feeder tube. Then add lemon juice to taste, process briefly and taste for seasoning. Transfer to a bowl and set aside.
  • Process the salmon with the crab until well combined. Then transfer to another bowl with 1 heaped tbsp aioli, coriander, Tabasco, seasonings and lemon juice to taste. Mix well with a wooden spoon.
  • Place the flour in another bowl, 1 egg mixed with the milk in another one, and the Panko crumbs in a third bowl.
  • Then form the seafood mixture into cakes and carefully flour, dip in the egg wash and crumb.
  • Heat a thin layer of olive oil in a large heavy-bottomed pan and fry the cakes in batches until golden brown. Drain on kitchen paper towels and set aside.
  • Dress the watercress with a little olive oil and mound on individual plates. Then top with the cakes and a dollop of aioli, and serve with a lemon wedge alongside.


  • 3 whole eggs + 2 egg yolks
  • 2 garlic cloves, crushed
  • 1 heaped tbsp Dijon mustard
  • sea salt & freshly ground pepper
  • 500 ml vegetable oil
  • 2 lemons
  • 300 gm salmon, bones & skin removed, chopped
  • 350 gm crab meat
  • 2-3 tbsp chopped fresh coriander
  • a few splashes of Tabasco
  • plain flour
  • ¼ cup milk Panko crumbs (Japanese breadcrumbs)
  • olive oil
  • 2 bunches watercress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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