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).