Crab Cakes And Basil Aioli Recipe

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Servings: 1


  • 8 x crab cakes
  • 12 ounce crab meat
  • 1 Tbsp. cilantro, optional
  • 3 Tbsp. basil aioli (recipe follows)
  • 1 1/2 tsp grated lemon peel
  • 3 c. fresh bread crumbs Salt and pepper to taste
  • 2 lrg egg yolks All-purpose flour to coat the cakes
  • 2 lrg egg whites, beaten till foamy
  • 3 Tbsp. butter


  1. Combine crab meat and cilantro, if using, basil aioli and lemon peel in a large bowl. Fold in 1 1/2 c. of bread crumbs. Season to taste with salt and pepper. Fold in yolks. Mix will be soft.
  2. Form crab mix into eight 3/4 inch thick cakes, about 1/4 c. each. Coat cakes on both sides with flour. Shake off excess. Brush both sides with beaten egg whites. Roll in remaining bread crumbs. Refrigeratefor two to six hrs.
  3. Hot butter in a heavy skillet. Cook approximately five min till warmed through and golden. Serve with aioli sauce.


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