Crab Cakes with Basil Mayonnaise
finely chopped celery stalks
finely chopped onion
1FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain.
2Transfer leaves to medium bowl filled with ice water to cool.
3Pat dry on paper towels. Finely chop basil.
4Mix mayonnaise, mustard, lemon juice and cayenne together.
5Set aside 1/2 cup mayonnaise for the crab cakes.
6Mix basil into remainder and refrigerate.
7FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium heat.
8Add celery and onion and saute until tender, about 5 minutes.
9Transfer to a large bowl.
10Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives and reserved mayonanaise.
11Season to taste with salt and pepper.
12Using 1/3 cup for each, form into 12 2 1/2" cakes. Arrange cakes on a baking sheet.
13Place flour in a small bowl.
14Whisk eggs in another bowl.
15Place remaining 2 cups breadcrumbs in a third bowl.
16Bread each cake in the following order: flour, eggs then breadcrumbs.
17Heat 1 tablespoon oil in large skillet over medium heat.
18Add crab cakes in batches, cooking until golden, adding more oil as required.
19Serve with basil mayonnaise.