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Anglesey Crab Cakes with Aioli PDF Print E-mail
Laverbread, smoked bacon  and Anglesey crab tartlets


200g Laverbread

200g Anglesey white crab meat (Cemaes Bay Lobsters and Crabs)

200g Deri Môn smoked bacon

4 large free range eggs

400 ml cream 35% fat (Whipping)

20 savoury pastry tartlets (4.5cm diameter)



  1. Roll out the pastry, cut into small circles, press into small cocktail size foils or baking tins. Chill well.
  2. Cut bacon into small dices and dry fry until crisp but not over coloured.
  3. Combine the laverbread, white crab meat and bacon pieces. Add the cream and beaten eggs. Season.
  4. Spoon a little mix into each pastry case and bake in a hot oven for 15-20 minutes. Serve hot.