Crab Cakes with Basil Mayonnaise

Crab Cakes With Basil Mayonnaise Recipe

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Lynn Zak



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whole basil leaves
1 1/2 c
2 tsp
dijon mustard
2 tsp
lemon juice
1/4 tsp
2 Tbsp
olive oil
finely chopped celery stalks
2/3 c
finely chopped onion
1 lb
2 3/4 c
dry bread crumbs
1/4 c
chives, chopped
2 Tbsp
chopped parsley
6 Tbsp
3 large
2 Tbsp
vegetable oil

How to Make Crab Cakes with Basil Mayonnaise


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

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About Crab Cakes with Basil Mayonnaise

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

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