Crabcakes with Lemon-Dill Mayonnaise

2 tbsp Mayonnaise
1.5 tsp finely minced fresh flat-leaf parsley
2 green onions, green tops only
1 tsp seafood seasoning
1 large egg white
2 tbsp Japanese breadcrumbs
400g crab meat

Lemon Dill Mayonnaise:
1 large pasteurized egg yolk
1/2 tsp Dijon mustard
1 tsp finely minced lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup canola oil
3 tbsp extra-virgin olive oil
3 tbsp chopped fresh dill
1/8 tsp fine salt
1/8 tsp freshly ground white pepper

1. Preheat oven to 200C. Position rack in the center of the oven.

2. Combine mayoonaise, parsely, green onions, seafood seasoning, egg white and breadcrumbs together ina mixing bowl.

3. Gently fold in crabmeat, coating it thoroughly. Chill in refrigerator for at least 15 mins.

4. Place a medium, non-stick frying pan over medium high heat. Add 2 tbsp canola oil and heat through. Lightly oil the insides of a round food ring/cutter. Place food ring on pan and spoon one fourth of the crabmeat mxiture into the ring. Press gently to pack tightly. Carefully lift the round ring straight up. Repeat with the remaining crab meat.

5. Cook crabcakes until the bottoms are golden brown, about 3 mins. Carefully turn each crabcake over. Cook for 1 min, then transfer pan to oven and cook for additional 5 mins.

6. Transfer crabcakes to warmed plates. Garnish wtih lemon wedges and serve with lemon dill mayonnaise.

Lemon Dill Mayonnaise
7. Briskly whisk together beaten egg yolk, mustard, lemon zest and lemon juice until it is pale yellow in colour, about 1 min.

8. Pour oil (drop by drop at the beginning) very slowly while whisking constantly and vigorously. After the first few drops of oil has been absorbed pour the rest of the oil in a slow steady stream into the mixture while whisking energetically.

9. Keep whisking until mayonnaise becomes smooth.

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