Crab Cakes with Basil Aioli

  • Yield 4 servings

Serve the basil aioli sauce for added flare to these traditional crab cakes.


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



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