12 oz Crabmeat
1/4 c Roasted red peppers from
-jar; minced
1 1/2 ts Lemon peel; grated
3 c Fresh breadcrumbs; (8 ounces
-French Bread)
2 lg Egg yolks
All purpose flour
2 Egg whites; beaten just
-until foamy
3 tb Butter
-BASIL AIOLI-
3/4 c Mayonnaise
1/2 c Fresh basil; finely chopped
1 tb Fresh lemon juice
1 1/2 ts Garlic; minced
1 1/2 ts Lemon peel; grated
Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt
and pepper. Cover and refrigerate at least 1 hour to allow flavors to
develop. (Can be prepared 2 days ahead. Keep refrigerated.)
Crab Cakes: Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and
lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste
with salt and pepper. Mix in yolks (mixture will be soft).
Form crab mixture into eight 3/4 inch thick cakes, using generous 1/4
cupful for each. Coat cakes on both sides with flour; shake off excess.
Brush both sides with beaten whites, then coat with remaining breadcrumbs.
Cover; chill at least 2 hours and up to 6 hours.
Melt butter in heavy large skillet over medium-high heat. Working in
batches, cook cakes until golden brown and heated through, about 4 minutes
per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
Note: From the Bay View Restaurant, where these cakes are served with a
chopped tomato and basil salad. The Basil Aioli is also a good sauce for
grilled or sauteed fish. The basil could easily – and deliciously – be
replaced by cilantro, parsley or chives.
Printed in
Yields
4 Servings
