| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
|
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Crabmeat |
| 1/4 |
c |
Roasted red peppers from jar; minced |
| 1 1/2 |
ts |
Lemon peel; grated |
| 3 |
c |
Fresh breadcrumbs; (8 ounces French Bread) |
| 2 |
lg |
Egg yolks |
|
|
All purpose flour |
| 2 |
|
Egg whites; beaten just until foamy |
| 3 |
tb |
Butter |
| 3/4 |
c |
Mayonnaise |
| 1/2 |
c |
Fresh basil; finely chopped |
| 1 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Garlic; minced |
| 1 1/2 |
ts |
Lemon peel; grated |
INSTRUCTIONS
BASIL AIOLI
Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt
and pepper. Cover and refrigerate at least 1 hour to allow flavors to
develop. (Can be prepared 2 days ahead. Keep refrigerated.)
Crab Cakes: 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).
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.
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.
Note: From the Bay View Restaurant, where these cakes are served with a
chopped tomato and basil salad. The Basil Aioli is also a good sauce for
grilled or sauteed fish. The basil could easily - and deliciously - be
replaced by cilantro, parsley or chives.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Bay View Restaurant at The Inn at the Tides, Bodega Bay, CA
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 7,
1998
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