Crab Cakes With Basil Aioli Recipe

No Photo

Have you made this?

 Share your own photo!

Crab Cakes with Basil Aioli

Jennifer H


★★★★★ 1 vote


12 oz
1/4 c
roasted red pepper, diced
3 Tbsp
basil aioli
1 1/2 tsp
lemon peel, grated
3 c
bread crumbs
2 large
egg yolks
3 Tbsp
2 large
egg whites, beaten until foamy
3/4 c
1/3 c
fresh basil leaves, chopped
1 Tbsp
lemon juice
1 1/2 tsp
minced garlic
1 1/2 tsp
lemon peel, grated
salt and pepper


1FOR THE BASIL AIOLI: Mayonnaise, garlic, basil leaves, and lime juice. Wisk all ingredients in a medium bowl.
2Season to taste with salt and pepper.
3Cover and refrigerate for at least one hour to allow flavors the develop.
4FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
5Mix in half of the bread crumbs and season to taste with salt and pepper.
6Mix in yolks (mixture will be soft).
7Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
8Coat cakes on both sides with flour and shake off the excess.
9Brush both sides with the egg whites and coat with the remaining bread crumbs.
10Cover and chill for at least two hours (up to six hours).
11Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
12Place two cakes on each plate and serve with the remaining basil aioli.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy