Crab Cakes with Basil Aioli

Crab Cakes With Basil Aioli Recipe

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Jennifer J



★★★★★ 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

How to Make Crab Cakes with Basil Aioli


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

Printable Recipe Card

About Crab Cakes with Basil Aioli

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

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