Best Crab Cakes With Basil Aïoli Recipes

MARYLAND CRAB CAKES WITH BASIL AIOLI

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 BASIL AIOLI

Steps:

• FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl. Mix in half of the bread crumbs and season to taste with salt andamp; pepper. Mix in yolks (mixture will be soft). Form crab cakes into two cakes per serving using a generous ¼ cupful for each. Coat cakes on both sides with flour and shake off the excess. Brush both sides with the egg whites and coat with the remaining bread crumbs. Cover and chill for at least two hours (up to six hours). Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side). Place two cakes on each plate and serve with the remaining basil aioli. FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow flavors the develop. This is also a good sauce for grilled or saut?ed fish. You can substitute fresh cilantro, parsley or chives for the basil.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

SIMPLY THE BEST CRAB CAKES WITH BASIL AIOLI

Steps:

• FOR BASIL AIOLI: Mix all ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Keep refrigerated.) FOR CRAB CAKES: Combine crabmeat, and 2 tablespoons Basil Aioli in large bowl. Mix in breadcrumbs. Mix in egg (mixture will be soft). Form crab mixture into desired size 3/4-inch-thick cakes. May be covered and chilled up to 6 hours before continuing. Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Serve with remaining Basil Aioli.

CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD

Steps:

• For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
• Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
• For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
• Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
• To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
• For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
• To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

Steps:

• Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
• Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
• Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
• Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.