Crab Cakes with Basil Aioli
Submitted by coolchic
Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.
YIELD
1 batchPREP
6 hrsCOOK
15 minREADY
6 hrsThese crab cakes get their flavor from roasted red peppers, lemon zest, and a basil aioli that does double duty: some goes into the crab mixture for flavor and some gets served alongside for dipping. The aioli itself is a simple blend of mayonnaise, fresh basil, garlic, lemon juice, and lemon zest that needs at least an hour in the fridge to let the flavors come together.
The triple coating is what gives these crab cakes their serious crunch. Each cake gets dusted in flour, brushed with foamy egg whites, then pressed into breadcrumbs. That layered armor fries up golden and crispy in butter while keeping the tender crab mixture intact inside.
Chilling for at least two hours after coating is not optional. Cold crab cakes hold their shape in the hot skillet. Skip this step and they’ll fall apart the moment you flip them.
Pro Tips
- Use a generous ¼ cup measure to form uniform cakes. Consistent size means even cooking
- Get the butter hot before adding the cakes, but keep it at medium heat. Butter burns fast and you need a full 4 minutes per side
- Don’t crowd the skillet. Work in batches so each cake has room and the temperature stays high enough to crisp the coating
- Pick through the crab meat for shell fragments before mixing. Even one piece of shell ruins a perfect bite
Variations
- Swap basil for cilantro in the aioli and add a pinch of cayenne for a spicier version
- Use panko breadcrumbs instead of regular for an extra-crunchy coating
- Serve on slider buns with lettuce and a squeeze of lemon for crab cake sandwiches
Ingredients
Directions
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.
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