Crab Cakes With Basil Aioli Recipe

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Servings: 4

Ingredients

Cost per serving $3.73 view details

Directions

  1. Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)
  2. Crab Cakes: Combine crabmeat, red peppers, 3 Tbsp. Basil Aioli and lemon peel in large bowl. Fold in 1 1/3 c. breadcrumbs. Season to taste with salt and pepper. Fold in yolks (mix will be soft).
  3. Form crab mix into eight 3/4 inch thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess.
  4. Brush both sides with beaten whites, then coat with remaining breadcrumbs.
  5. Cover; refrigerateat least 2 hrs and up to 6 hrs.
  6. Heat butter in heavy large skillet over medium-high heat. Working in batches, cook cakes till golden and heated through, about 4 min per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
  7. Note: From the Bay View Restaurant, where these cakes are served with a minced tomato and basil salad. The Basil Aioli is also a good sauce for grilled or possibly sauteed fish. The basil could easily - and deliciously - be replaced by cilantro, parsley or possibly chives.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 245g
Recipe makes 4 servings
Calories 821  
Calories from Fat 452 55%
Total Fat 51.13g 64%
Saturated Fat 12.31g 49%
Trans Fat 0.0g  
Cholesterol 203mg 68%
Sodium 1160mg 48%
Potassium 525mg 15%
Total Carbs 60.03g 16%
Dietary Fiber 4.0g 13%
Sugars 5.56g 4%
Protein 29.93g 48%
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