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Crab Cakes with Basil Aioli

 

56

Yield

1

batch

Prep

6

hrs

Cook

15

min

Ready

6

hrs

Trans-fat Free, Good source of fiber
 

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
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 76036% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 1132mg 47%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 52g
Vitamin A 16% Vitamin C 29%
Calcium 23% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

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