Best Crab Cakes With Basil Aioli Recipes

Maryland Crab Cakes with Basil Aioli image

Provided by Steve P.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb crabmeat (preferably Blue crab)
1 small minced onion, lightly sauteed
1/2 cup crushed saltine crackers
1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)
2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional)
ground cayenne pepper (optional)

Steps:

In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.

Crab Cakes With Mustard Aioli image

Provided by Crab Cake Guy

Categories Crab

Time 25m

Yield 6 mini crab cakes

Number Of Ingredients 13

12 ounces crabmeat
1/2 cup breadcrumbs
2 shallots, minced
1/2 red bell pepper, small dice
2 large eggs, beaten
2 tablespoons light mayonnaise
2 teaspoons Dijon mustard
2 teaspoons parsley, chopped
1 teaspoon thyme
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
4 scallions, thinly sliced
4 cups canola oil (for deep frying)

Steps:

Instructions:.
Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
Form into small balls and then flatten a bit.
In a high sided sauce pan, heat oil to 325°F.
Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
Serve on a platter, with toothpicks and the mustard aioli.

Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3

Crab Cakes With Lemon Garlic Aioli Sauce image

Provided by Dine Dish

Categories Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 (8 ounce) can premium white lump crabmeat, drained
2 tablespoons mayonnaise
1 small egg
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/2 cup fresh white breadcrumbs (add dash of salt and pepper)
1 tablespoon Old Bay Seasoning
1 tablespoon chopped fresh parsley
1 garlic clove, mashed into a paste
1/2 lemon, juice of, fresh lemon of a
flour
2 -4 tablespoons olive oil
1 tablespoon butter
1/4 cup mayonnaise
2 small garlic cloves, mashed to a paste with salt
1/2 lemon, juice of
1 dash black pepper
1 teaspoon Old Bay Seasoning

Steps:

Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
Serve hot, topped with aioli and a few sliced green onions for garnish.
For the sauce:.
Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

Crab Cakes with Basil Aioli image

Provided by Jennifer J

Number Of Ingredients 15

12 oz crabmeat
1/4 c roasted red pepper, diced
3 Tbsp basil aioli
1 1/2 tsp lemon peel, grated
3 c bread crumbs
2 large egg yolks
flour
3 Tbsp butter
2 large egg whites, beaten until foamy
3/4 c mayonnaise
1/3 c fresh basil leaves, chopped
1 Tbsp lemon juice
1 1/2 tsp minced garlic
1 1/2 tsp lemon peel, grated
salt and pepper

Steps:

1. FOR THE BASIL AIOLI: Mayonnaise, garlic, basil leaves, and lime juice. Wisk all ingredients in a medium bowl.
2. Season to taste with salt and pepper.
3. Cover and refrigerate for at least one hour to allow flavors the develop.
4. FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
5. Mix in half of the bread crumbs and season to taste with salt and pepper.
6. Mix in yolks (mixture will be soft).
7. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
8. Coat cakes on both sides with flour and shake off the excess.
9. Brush both sides with the egg whites and coat with the remaining bread crumbs.
10. Cover and chill for at least two hours (up to six hours).
11. Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
12. Place two cakes on each plate and serve with the remaining basil aioli.