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Maryland Crab Cakes With Basil Aioli

Western.Chefs's picture
For basil aioli
  Fresh basil 2 Ounce
  Parsley 2 Ounce
  Chives 2 Ounce, chopped
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Egg yolk 1
  Finely chopped garlic 1 Teaspoon
  Lemon juice 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Lump crab meat 3 Pound, cleaned (Maryland Variety)
  Red bell pepper 1 , finely diced
  Green bell pepper 1 , finely diced
  Yellow bell pepper 1 , finely diced
  Eggs 6
  Chopped shallots 3 Ounce (6 Tablespoons)
  Mixed chopped herbs 3 Tablespoon (Fresh Chives, Parsley, Tarragon, Thyme)
  White bread slice 12 , crusts removed and ground into crumbs
  Heavy cream 1⁄4 Cup (4 tbs)
  Tabasco sauce 3 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Crab cakes 6

Blanch the herbs in boiling water for 15 seconds.
Remove and plunge them into cold water for 30 seconds.
Drain the herbs and pat them dry.
In a blender puree the herbs with 1/4 cup of the olive oil.
Set the mixture aside.
In a food processor combine the egg yolk and garlic, and process for 1 minute.
Add the fresh lemon juice while the machine is running.
Slowly add the herb puree.
Add the remaining 1/2 cup of oil in a thin stream while the machine is running.
Season with salt and pepper.
Set the aioli aside.
Squeeze out any excess liquid from the crab meat.
In a large bowl combine the crab meat and the peppers.
Add the eggs and mix well.
Add the shallots and herbs.
Gradually mix in the bread crumbs.
Add the heavy cream, Tabasco, salt and pepper; mix well.
Form the mixture into 16 cakes.
Preheat the oven to 350°.
In a large skillet heat the olive oil over medium heat and saute the crab cakes until golden brown on both sides.
Place them on a baking sheet.
Bake the crab cakes for 10 minutes or until heated through.
Garnish with aioli.

Recipe Summary

Main Dish
Stir Fried

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Maryland Crab Cakes With Basil Aioli Recipe