Crisp Freekeh Crab Cakes with Aioli

March 12, 2016 0 comments

Serve with a dipping bowl of aioli and some potato wedges


150g Freekeh (boiled until
just tender and well-drained)
200g Fresh bread crumbs
100mls Peanut oil
250g Fresh crab meat
300g Snapper, minced
120g Red onion, finely sliced
30g Dijon mustard
4 each Egg whites
4 each Egg yolks
Peanut oil
Salt and pepper to taste
Tabasco sauce to taste


50g Garlic bulb
6 each Egg yolks
50mls Lemon Juice
400mls Olive oil
Salt and pepper


(Serves 10)

  1. In a large bowl, mix together the bread crumbs, cooked Freekeh , peanut oil, crab meat, snapper, red onion, egg yolks, tabasco sauce and Dijon mustard. Season with salt and pepper. Beat the egg whites until they form a soft peak. Fold the egg whites into the crab mixture, then form into 10 patties.
  2. Fry the patties in hot oil on both sides, then finish cooking in an oven.
  3. To make the aioli, slice the top of the garlic bulb and roast in an oven at 160°C until the garlic is soft. Squeeze all of the cloves out of the bulb. In a food processor, blend the garlic, lemon juice and egg yolks. Slowly add the olive oil to emulsify. Season to taste.
  4. To assemble, place a Freekeh crab cake onto a plate and serve with a dipping bowl of the aioli and some potato wedges. Garnish with some fresh herbs.
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