Yield: 4 Servings
Measure | Ingredient |
---|---|
12 ounces | Crabmeat |
¼ cup | Roasted red peppers from jar; minced |
1½ teaspoon | Lemon peel; grated |
3 cups | Fresh breadcrumbs; (8 ounces French Bread) |
2 larges | Egg yolks |
\N \N | All purpose flour |
2 \N | Egg whites; beaten just until foamy |
3 tablespoons | Butter |
¾ cup | Mayonnaise |
½ cup | Fresh basil; finely chopped |
1 tablespoon | Fresh lemon juice |
1½ teaspoon | Garlic; minced |
1½ teaspoon | Lemon peel; grated |
BASIL AIOLI
Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.) Crab Cakes: Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1⅓ cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
Form crab mixture into eight ¾ inch thick cakes, using generous ¼ cupful for each. Coat cakes on both sides with flour; shake off excess.
Brush both sides with beaten whites, then coat with remaining breadcrumbs.
Cover; chill at least 2 hours and up to 6 hours.
Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
Note: From the Bay View Restaurant, where these cakes are served with a chopped tomato and basil salad. The Basil Aioli is also a good sauce for grilled or sauteed fish. The basil could easily - and deliciously - be replaced by cilantro, parsley or chives.
Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Bay View Restaurant at The Inn at the Tides, Bodega Bay, CA Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 7, 1998