Crab Cakes with Basil Mayonnaise
Submitted by shelleysunshine
Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.
YIELD
12 cakesPREP
25 minCOOK
20 minREADY
45 minThese are not your average crab cakes. A proper flour-egg-breadcrumb breading gives each one a golden, shattering crust that cracks open to reveal tender lump crab meat laced with chives and sautéed celery and onion.
But the real star sits on the side. Forty fresh basil leaves get blanched, shocked in ice water, and folded into a Dijon-spiked mayonnaise with lemon juice and cayenne. The result is a bright green, herbaceous sauce that cuts right through the richness of the fried cakes.
Twelve cakes means plenty for a dinner party, or enough for a family of four with seconds guaranteed.
Chef Tips
- Blanch the basil for exactly 30 seconds, then ice bath immediately. This locks in the vivid green color and keeps the mayo from turning brown.
- Form the cakes and chill them on a baking sheet before breading. Cold cakes hold their shape better through the flour-egg-crumb process and in the pan.
- Don’t crowd the skillet. Fry in batches with fresh oil each time so every cake gets even, golden contact with the pan.
- Use lump crab and pick through it carefully. Even good lump crab can hide bits of shell. A quick pass with your fingers saves someone a crunchy surprise.
Ingredients
Directions
Basil Mayonnaise: Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain.
Transfer leaves to medium bowl filled with ice water to cool.
Pat dry on paper towels.
Finely chop basil.
Mix mayonnaise, mustard, lemon juice, and cayenne together.
Set aside ½ cup mayo for the crab cakes.
Mix basil into remainder and refrigerate.
Crab Cakes: Heat olive oil in large heavy skillet over medium heat.
Add celery and onion and sauté until tender, about 5 minutes.
Transfer to a large bowl.
Stir in crabmeat, ⅔ cup breadcrumbs, chopped chives, and reserved mayonnaise.
Season to taste with salt and pepper.
Using ⅓ cup for each, form into twelve 2½ inch cakes.
Arrange cakes on a baking sheet.
Place flour in a small bowl.
Whisk eggs in another bowl.
Place remaining 2 cups breadcrumbs in a third bowl.
Bread each cake in the following order: flour, eggs, then breadcrumbs.
Heat 1 tablespoon oil in large skillet over medium heat .
Add crab cakes in batches, cooking until golden, adding more oil as required.
Serve with basil mayonnaise.
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