• Recipes
• Desserts
• Cakes
• Crab cakes with fennel, scallions and green apple

I have been meaning to try my hand at crab cakes for a while, mainly because the Frenchman adores them, and because I spotted some lump crabmeat at the fishmonger's the other day. (It really doesn’t take much.) Since these need to hang out in the fridge for a few hours, feel free to make them the morning of. You should be left with a little extra aioli, which I suggest serving alongside the crab cakes, in addition to lemon wedges and an extra sprinkling of cayenne pepper. You could also toss the extra aioli with some roasted potatoes as an accompaniment, which I promise will be delicious. <br />

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