West Coast Crab Cakes with Basil Aioli Sauce

[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.


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