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Title: Crab Cakes with Basil Aioli Categories: None Yield: 4 Servings 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 --------------------------------BASIL AIOLI-------------------------------- 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 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 1998 |