Crab cakes with basil aioli

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: 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

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