Crab cakes with basil aioli
4 Servings
Ingredients
| Quantity | 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 |
| All purpose flour | ||
| 2 | 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 |
Directions
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