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Crab Cakes With Basil Aioli




Source of Recipe


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List of Ingredients




Crab Cakes:
12 Oz. Crabmeat
1/4 Cup Roasted Pimentos, minced
3 Tbsp. Basil Aioli (recipe Follows)
1 1/2 Tsp. Lemon Zest
3 Cups Plain Bread Crumbs
Salt and pepper to taste
2 Large Egg Yolks
All purpose flour
2 Egg Whites Beaten Just Until Foamy
3 Tbsp. Butter
Basil Aioli:
3/4 Cup Mayonnaise
1/3 Cup Fresh Basil, finely chopped
1 Tbsp. Lemon Juice
1 1/2 Tsp. Garlic, minced
1 1/2 Tsp. Lemon Zest
Salt and pepper to taste

Recipe



Crab Cakes: Combine crab meat, pimentos, basil aioli and lemon zest in a large bowl. Mix in half of the bread crumbs and season to taste with salt and pepper.

Mix in yolks. Form crab cakes into two cakes per serving using a generous 1/4 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 or up to six hours. Melt butter in a heavy skillet and working in 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.

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 the flavors to develop.