| 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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