Best 5 Basil Crab Cakes Recipes

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.

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.

BASIL CRAB CAKES

Steps:

• In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes., Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE

Steps:

• Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
• Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
• Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
• Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
• Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

CRAB CAKES WITH BASIL MAYONNAISE

Steps:

• 1. FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain.
• 2. Transfer leaves to medium bowl filled with ice water to cool.
• 3. Pat dry on paper towels. Finely chop basil.
• 4. Mix mayonnaise, mustard, lemon juice and cayenne together.
• 5. Set aside 1/2 cup mayonnaise for the crab cakes.
• 6. Mix basil into remainder and refrigerate.
• 7. FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium heat.
• 8. Add celery and onion and saute until tender, about 5 minutes.
• 9. Transfer to a large bowl.
• 10. Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives and reserved mayonanaise.
• 11. Season to taste with salt and pepper.
• 12. Using 1/3 cup for each, form into 12 2 1/2\" cakes. Arrange cakes on a baking sheet.
• 13. Place flour in a small bowl.
• 14. Whisk eggs in another bowl.
• 15. Place remaining 2 cups breadcrumbs in a third bowl.
• 16. Bread each cake in the following order: flour, eggs then breadcrumbs.
• 17. Heat 1 tablespoon oil in large skillet over medium heat.
• 18. Add crab cakes in batches, cooking until golden, adding more oil as required.
• 19. Serve with basil mayonnaise.