Crab Cakes with Basil Aioli

  • Yield: 4 servings


Crab Cakes:
1pound fresh lump crab meat, flaked
1 1/3cups soft bread crumbs
1/3cup finely chopped green onions
1/3cup finely chopped fresh parsley
2tablespoons lemon juice
1tablespoon milk
1teaspoon hot sauce
1/2teaspoon salt
1/2teaspoon pepper
4-- egg whites, lightly beaten
1 1/3cups soft bread crumbs
2tablespoons vegetable oil
-- Lemon wedges
Basil Aioli:
3/4cup homemade mayonnaise
1/3cup fresh minced basil leaves
1tablespoon lemon juice
1 1/2teaspoons garlic, minced
1 1/2teaspoons grated lemon zest
-- Salt and pepper to taste


  1. 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.
  2. 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). 

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 460 other followers