Crab Cakes with Basil Aioli

Crab Cakes With Basil Aioli Recipe

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Jennifer H


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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

How to Make Crab Cakes with Basil Aioli


  • 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.

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About Crab Cakes with Basil Aioli

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