Crab Cakes With Basil Aioli Recipes

LEMON BASIL CRABCAKES WITH HOMEMADE AIOLI

Steps:

• Add almonds to a blender or food processor. Pulse or grate for about a minute until the almonds form a flour like powder. Pour onto a plate and set aside.
• Add egg yolk, apple cider vinegar, lemon juice, garlic and basil to a blender. Turn the blender on and drizzle olive oil in slowly (through the top hole) until it becomes a mayo texture in about 30 seconds. And salt and pepper to taste. Set aioli aside.
• In a large bowl, add crabmeat, red bell pepper, scallions, cayenne, paprika, 1/4 cup + 2 tbs lemon basil aioli, salt and pepper. Gently stir together with a rubber spatula; try not to break up the crab too much.
• Form 4 crab cakes. Coat all sides of each crab cake with the crushed almonds. Use your hands to press the almonds into onto the crab cakes. Tip: Let the crab cakes sit for 10-15 minutes; this will help them set up and bind, without falling apart.
• Heat a skillet to medium high and add 2 tbs of olive oil to it. Cook each crab cake 3- 4 minutes on each side. Be sure to use a spatula to gently flip each crab cake. They should be golden brown on each side. Enjoy!

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

CRAB CAKES WITH BASIL AIOLI

Steps:

• FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl. Mix in half of the bread crumbs and season to taste with salt andamp; pepper. Mix in yolks (mixture will be soft). Form crab cakes into two cakes per serving using a generous ¼ cupful for each. Coat cakes on both sides with flour and shake off the excess. Brush both sides with the egg whites and coat with the remaining bread crumbs. Cover and chill for at least two hours (up to six hours). Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side). Place two cakes on each plate and serve with the remaining basil aioli. FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow flavors the develop. This is also a good sauce for grilled or saut?ed fish. You can substitute fresh cilantro, parsley or chives for the basil.

CRAB CAKES WITH BASIL AïOLI

Steps:

• 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.

SIMPLY THE BEST CRAB CAKES WITH BASIL AIOLI

Steps:

• FOR BASIL AIOLI: Mix all ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Keep refrigerated.) FOR CRAB CAKES: Combine crabmeat, and 2 tablespoons Basil Aioli in large bowl. Mix in breadcrumbs. Mix in egg (mixture will be soft). Form crab mixture into desired size 3/4-inch-thick cakes. May be covered and chilled up to 6 hours before continuing. 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. Serve with remaining Basil Aioli.

BASIL AïOLI

Steps:

• 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.)

MARYLAND CRAB CAKES WITH BASIL AIOLI

Steps:

• In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
• Gently mix everything together and shape into crab cakes.
• Saute cakes in a little oil for about five minutes on each side or until golden brown.
• To prepare aioli, place egg yolks, garlic and basil in a blender.
• Start the blender and slowly add oil.
• When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
• Serve the aioli on the side as a dipping sauce.

CRAB CAKES WITH BASIL AIOLI

Steps:

• 1. FOR THE BASIL AIOLI: Mayonnaise, garlic, basil leaves, and lime juice. Wisk all ingredients in a medium bowl.
• 2. Season to taste with salt and pepper.
• 3. Cover and refrigerate for at least one hour to allow flavors the develop.
• 4. FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
• 5. Mix in half of the bread crumbs and season to taste with salt and pepper.
• 6. Mix in yolks (mixture will be soft).
• 7. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
• 8. Coat cakes on both sides with flour and shake off the excess.
• 9. Brush both sides with the egg whites and coat with the remaining bread crumbs.
• 10. Cover and chill for at least two hours (up to six hours).
• 11. Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
• 12. Place two cakes on each plate and serve with the remaining basil aioli.