Food Musings

Are these really the best crab cakes ever?  I think so.

I find that the best crab cakes have lots of crab meat.  But I also want flavor and crunch.   This recipe really delivers that and the result is so tasty!

Note…I posted this recipe last year but since I made the tasty cakes a few days ago with great results, decided to repost for any of you who missed it.

It is a bit tricky to form the crab cakes and then take them through the flour, egg white and panko stage.  The three stages are so important to insure a nice crunchy coating though so work through it and your crab cakes will be awesome!  Make sure that you provide time to let the cakes sit in the fridge before frying.  Enjoy!

While this dish is a great appetizer, I served it as a main course with a creamy gazpacho (which was delicious!)  It’s also tasty served with a Summer Gazpacho.

Crab Cakes with Basil Aioli

Adapted from Bon Appétit  April 1998

16 ounces crabmeat
1/2 cup minced roasted red peppers from jar

4 green onions, finely chopped
Basil Aioli (see below)
1 1/2 teaspoons grated lemon peel
2  cups fresh breadcrumbs (from about 8 ounces of French bread)
3 large egg yolks

All purpose flour
2 egg whites, beaten just until foamy
1 ½ cups Panko Breadcrumbs

3 tablespoons butter
olive oil

Combine crabmeat, red peppers, green onions, 5 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 2 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).

Form crab mixture into 14-15 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites (or dip them in egg white), then coat with Panko breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.

Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve at room temp with remaining Basil Aioli.  These cakes are tasty over a fresh green salad with citrus dressing too!

Basil Aioli

3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)