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crab cakes with basil mayonnaise

(1 rating)
Recipe by
Lynn Zak
Pittsburgh, PA
(1 rating)

Ingredients For crab cakes with basil mayonnaise

  • 40
    whole basil leaves
  • 3 lg
    eggs
  • 6 Tbsp
    flour
  • 2 Tbsp
    chopped parsley
  • 1/4 c
    chives, chopped
  • 2 3/4 c
    dry bread crumbs
  • 1 lb
    crabmeat
  • 2/3 c
    finely chopped onion
  • 2
    finely chopped celery stalks
  • 2 Tbsp
    olive oil
  • 1/4 tsp
    cayenne
  • 2 tsp
    lemon juice
  • 2 tsp
    dijon mustard
  • 1 1/2 c
    mayonnaise
  • 2 Tbsp
    vegetable oil

How To Make crab cakes with basil mayonnaise

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

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