INGREDIENTS :
For the Basil Mayonnaise:
40 fresh whole basil leaves
1½ cups mayonnaise
2 tbsp Dijon mustard
2 tbsp lemon juice
¼ tsp cayenne pepper
For the Crab cakes:
2 Tbsp olive oil
2 stalks of celery, finely chopped
⅔ cup of onion, finely chopped
1 pound lump crabmeat (we use canned crabmeat for this)
⅔ cups breadcrumbs
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh parsley
To Cook the Crab Cakes:
6 Tbsp flour
3 large eggs
2 cups breadcrumbs
2 Tbsp vegetable oil
INSTRUCTIONS :
Prepare the Basil Mayonnaise:
1)Basil should be blanched for 30 seconds in boiling water before cooling in an ice bath. Using paper towels, wipe the drain and dry. Chop the basil very finely.
2)Combine the basil leaves in with the remaining ingredients. For the crab cakes, set aside 1/2 cup of basil mayo. You may place the remaining material in a serving container.
3) Assemble the carb cakes
4)Celery and onion, diced, are sauteed in 2 tbsp of olive oil over medium heat until soft (about 5 minutes). Place in a large bowl.
5) Add the other ingredients for the crab cakes and whisk everything together.
6) Scoop crab mixture using a 13 measuring cup, then shape it into round cakes with your hands, onto a baking sheet, and place.
Cook the Crab Cakes:
1)Three big eggs should be whisked together, three cups of breadcrumbs should be placed in a third bowl, and flour should be placed in a small bowl.
2)Each crab cake should be taken, and dipped on both sides in flour, beaten egg, and breadcrumbs before being placed back on the baking pan.
3)In a big skillet, warm up 1 tablespoon of vegetable oil over medium heat. Add crab cakes in batches and heat until both sides are golden brown (about 5 minutes per side).
4) Serve hot with basil mayo on the side.