[D and M On The Road]

Okay, here's a "normal" recipe from me....bet you thought I didn't have one! These are excellent and always get rave reviews when I serve them.


West Coast Crab Cakes

Make the Basil Aioli sauce first as you need some of it in your crab cake recipe. See recipe below.

12 ounces crab meat
1 tablespoon of cilantro (optional)
3 tablespoons Basil Aioli (recipe down below)
1 1/2 grated lemon peel
3 cups fresh bread crumbs (1-1/2 cups for recipe, 1-1/2 cups for coating)
Salt & pepper to taste
2 large eggs, separate the yolks from the whites, and beat the whites until foamy.
All-purpose flour to coat the cakes
3 tablespoons butter

Instructions

Combine crab meat, cilantro (if using), Basil Aioli & lemon peel in a large bowl.

Mix in 1-1/2 cups of the bread crumbs.

Season to taste with salt & pepper.

Mix in egg yolks.

Mixture will be soft.

Form crab mixture into eight 3/4" thick cakes, about 1/4 cup each.

Coat cakes on both sides with flour. Shake off excess.

Brush both sides with beaten egg whites.

Roll in remaining bread crumbs.

Chill for 2 to 6 hours.

Warm butter in a heavy skillet.

Cook approximately 5 minutes until warmed through and golden brown.

Serve with Basil Aioli sauce below:


Basil Aioli Sauce:

1/4 cup of mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon lemon juice
1-1/2 teaspoons minced garlic
1-1/2 teaspoons grated lemon peel
Salt & pepper to taste

Combine all ingredients in a bowl.

Cover & refrigerate for at least 1 hour.

Can be made up to two days ahead of time.

Note: We usually double or triple the sauce as it's very good and goes well with other fish and meats.


"On the Road Again...."
"Just Can't Wait to Get on the Road Again......."
Hometown: Davis, CA
2000 Dodge Ram SB 2500 4x4 Quad Turbo Cummings
2002 Keystone Montana 34' 3295RK
2001 Onan 3600 (propane powered)


Edited by - D and M On The Road on 07/17/2003 7:49:03 PM