Crab Cakes with Basil Aioli
56
Ingredients
| 12 | ounces |
crab meat
|
|
| ¼ | cup |
sweet red bell peppers
roasted and minced |
|
| 3 | tablespoons |
aioli sauce
basil |
* |
| 1 ½ | teaspoons |
lemon zest
rated |
|
| 3 | cups |
bread crumbs
|
|
| 2 | large |
egg yolks
|
|
| 1 | x |
all-purpose flour
|
* |
| 2 | each |
egg whites
beaten just until foamy |
* |
| 3 | tablespoons |
butter
|
|
| Basil aioli | |||
| ¾ | cup |
mayonnaise
|
|
| ⅓ | cup |
basil
finely chopped |
* |
| 1 | tablespoon |
lemon juice
|
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 1 ½ | teaspoons |
lemon zest
rated |
|
Directions
FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
Mix in half of the bread crumbs and season to taste with salt andamp; pepper.
Mix in yolks (mixture will be soft).
Form crab cakes into two cakes per serving using a generous ¼ cupful for each.
Coat cakes on both sides with flour and shake off the excess.
Brush both sides with the egg whites and coat with the remaining bread crumbs.
Cover and chill for at least two hours (up to six hours).
Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
Place two cakes on each plate and serve with the remaining basil aioli.
FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste with salt and pepper.
Cover and refrigerate for at least one hour to allow flavors the develop.
This is also a good sauce for grilled or saut?ed fish. You can substitute fresh cilantro, parsley or chives for the basil.
Nutrition Facts
Serving Size 208g (7.3 oz)
