—-BASIL MAYONNAISE—-
40 Basil leaves
1 1/2 c Mayonnaise
2 ts Dijon mustard
2 ts Lemon juice
1/4 ts Cayenne pepper
——-CRAB CAKES——-
2 tb Olive oil
2 Stalks celery; finely
-chopped
2/3 c Onion; finely chopped
1 lb Lump crabmeat; picked clean
2 2/3 c Dry bread crumbs
1/4 c Chopped chives
2 tb Chopped parsley
6 tb Flour
3 lg Eggs
2 tb Vegetable oil
FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling
water for 30 seconds. Drain. Transfer leaves to medium bowl filled
with ice water to cool. Pat dry on paper towels. Finely chop basil.
Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside
1/2 cup mayonnaise for the crab cakes. Mix basil into remainder and
refrigerate.
FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium
heat. Add celery and onion and saute until tender, about 5 minutes.
Transfer to a large bowl. Stir in crabmeat, 2/3 cup breadcrumbs,
chopped chives, and reserved mayonnaise. Season to taste with salt
and pepper. Using 1/3 cup for each, form into twelve 2 1/2″ cakes.
Arrange cakes on a baking sheet.
Place flour in a small bowl. Whisk eggs in another bowl. Place
remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the
following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil
in large skillet over medium heat. Add crab cakes in batches,
cooking until golden, adding more oil as required. Serve with basil
mayonnaise.
Per serving: 667 Calories; 57g Fat (76% calories from fat); 20g
Protein; 20g Carbohydrate; 182mg Cholesterol; 687mg Sodium
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Yields
6 Servings
