CRAB CAKES WITH BASIL AIOLI

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.