You are here: Home » Recipes » Crab Cakes with Basil Aioli Crab Cakes with Basil Aioli Recipe by Favorite Recipes Press Yield 4 servings Serve the basil aioli sauce for added flare to these traditional crab cakes. PrintEmail Ingredients Crab Cakes:1 pound fresh lump crab meat, flaked1 1/3 cups soft bread crumbs1/3 cup finely chopped green onions1/3 cup finely chopped fresh parsley2 tablespoons lemon juice1 tablespoon milk1 teaspoon hot sauce1/2 teaspoon salt1/2 teaspoon pepper4 -- egg whites, lightly beaten1 1/3 cups soft bread crumbs2 tablespoons vegetable oil -- Lemon wedgesBasil Aioli:3/4 cup homemade mayonnaise1/3 cup fresh minced basil leaves1 tablespoon lemon juice1 1/2 teaspoons garlic, minced1 1/2 teaspoons grated lemon zest -- Salt and pepper to taste Instructions Crab Cake: Mix first 10 ingredients in a bowl Shape into 8 patties. Coat the patties with 1 1/2 cups bread crumbs. Heat half the oil in a skillet and fry the patties for 3 minutes per side or until golden brown. Repeat process. Serve with Basil Aioli and lemon wedges. Basil Aioli: Combine the mayonnaise, basil, lemon juice, garlic and lemon zest in a bowl and mix well. Season with salt and pepper. Cover and chill for 1 hour or longer. Makes 1 cup. Recipe reprinted with permission from Junior League of New Orleans Crescent City Collection (Junior League of New Orleans, Louisiana, 2000).