Ingredients: All purpose flour,1/3 cup chopped basil,Basil Aioli,3 cups fresh breadcrumbs ( I use panko, it gets too soggy when I use regular breadcrumbs),2 egg whites, beaten until foamy,2 large egg yolks,2 cloves garlic, minced,1 tablespoon fresh lemon juice,1/2 teaspoons grated lemon peel,1 1/2 teaspoons lemon zest,1/4 cup mayonnaise,1/4 cup minced roasted red peppers (jarred),10 tablespoons unsalted butter, divided
Instructions:
- Combine crabmeat, red peppers, and 3 tablespoons of the basil aioli and lemon zest in a large bowl.
- Mix in 1 1/3 cups of breadcrumbs. Season to taste with salt and pepper.
- Mix in the yolks, don’t worry the mixture will be soft
- Form the crab mixture into small little cakes about 1 inch in diameter. I like to make these very mini but you can make 4 cakes, regular crab cakes sized.Coat the cakes on both sides with flour and shake off the excess.
- Brush both of the sides with the beaten egg whites
- Cover the cakes and chill for 2 hours.Melt butter in a skillet. Cook cakes two at a time until golden brown and cooked all the way through. Roughly 5 minutes per side.Basil Aioli
- Mix all ingredients in a medium bowl.
