Ingredients
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Basil Mayonnaise
-
40 whole basil leaves
-
1 1/2 cup mayonnaise
-
2 tsp Dijon mustard
-
2 tsp lemon juice, raw
-
1/4 tsp cayenne pepper
Crab Cakes
-
2 tbsp oil, olive, extra virgin
-
2 celery, stalk finely chopped
-
3/4 cup onion finely chopped
-
1 pound lump crabmeat picked clean
-
2 3/4 cup dry bread crumbs
-
1/4 cup chives chopped
-
2 tbsp parsley chopped
-
6 tbsp flour, all purpose, bleached, enrich
-
3 eggs, whole
-
2 tbsp oil, vegetable
Recipe Method
For
Basil Mayonnaise
1.
Blanch basil leaves in
saucepan of boiling water for 30 seconds.
Drain. Transfer leaves to medium bowl filled with
ice water to cool. Pat dry on paper towels. Finely chop
basil .
2. Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 cup mayo for the crab cakes. Mix basil into remainder and refrigerate.
For Crab Cakes
1. Heat olive oil in large heavy skillet over medium heat. Add celery and onion and saut until tender, about 5 minutes. Transfer to a large bowl. Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved mayonanaise.
2. Season to taste with salt and pepper. Using 1/3 cup for each, form into 12 2 1/2 cakes. Arrange cakes on a baking sheet.
2. Place flour in a small bowl. Whisk eggs in another bowl. Place remaining 2 cups bread crumbs in a third bowl. Bread each cake in the following order: flour, eggs, then breadcrumbs.
3. Heat 1 tablespoon oil in large skillet over medium heat . Add crab cakes in batches, cooking until golden, adding more oil as required. Serve with basil mayonnaise.
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