Crab Cakes with Basil Aïoli |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad. Ingredients:
12 ounces crabmeat |
1/4 cup minced roasted red peppers from jar |
basil aioli |
1 1/2 teaspoons grated lemon peel |
3 cups fresh breadcrumbs (from about 8 ounces of french bread) |
2 large egg yolks |
all purpose flour |
2 egg whites, beaten just until foamy |
3 tablespoons butter |
Directions:
1. Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
2. Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
3. 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. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
|
|