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