Crab Cakes With Aioli

• 1/2 cup aioli + extra aioli
• 2 tablespoons fresh flat leaf parsley finely chopped
• 1 tablespoon dijon mustard
• 2 teaspoons all purpose seasoning
• 1 lemon zested, cut into wedges
• 2 eggs lightly whisked
• 28 ounces crabmeat drained, patted dry
• 3 1/3 cups breadcrumbs
• 3 1/2 tablespoons butter
• mixed vegetables steamed, to serve

1. Mix aioli, parsley, mustard, seasoning, lemon zest and eggs until combined. Add crabmeat and breadcrumbs and stir to combine. Season. Shape into 8 patties. Chill for 20 mins, or until firm.
2. Melt butter in a deep frying pan over medium heat. Working in batches, cook crab cakes for 2 mins per side, or until golden and heated through. Serve with vegetables, extra aioli and lemon wedges.

aioli , flat leaf parsley, mustard, lemon zested, eggs, crabmeat, breadcrumbs, butter, mixed vegetables

Taken from www.yummly.com/recipe/Crab-Cakes-with-Aioli-1405890 (may not work)