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Ingredientes
- 12 ounce Crabmeat
- 1/4 c. Roasted red peppers from jar, chopped
- 1 1/2 tsp Lemon peel, grated
- 3 c. Fresh breadcrumbs, (8 ounces French Bread)
- 2 lrg Egg yolks All purpose flour
- 2 x Egg whites, beaten just till foamy
- 3 Tbsp. Butter
- 3/4 c. Mayonnaise
- 1/2 c. Fresh basil, finely minced
- 1 Tbsp. Fresh lemon juice
- 1 1/2 tsp Garlic, chopped
- 1 1/2 tsp Lemon peel, grated
Direcciones
- Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)
- Crab Cakes: Combine crabmeat, red peppers, 3 Tbsp. Basil Aioli and lemon peel in large bowl. Fold in 1 1/3 c. breadcrumbs. Season to taste with salt and pepper. Fold in yolks (mix will be soft).
- Form crab mix into eight 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, then coat with remaining breadcrumbs.
- Cover; refrigerateat least 2 hrs and up to 6 hrs.
- Heat butter in heavy large skillet over medium-high heat. Working in batches, cook cakes till golden and heated through, about 4 min per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
- Note: From the Bay View Restaurant, where these cakes are served with a minced tomato and basil salad. The Basil Aioli is also a good sauce for grilled or possibly sauteed fish. The basil could easily - and deliciously - be replaced by cilantro, parsley or possibly chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 821 | |
| Calories from Fat 452 | 55% |
| Total Fat 51.13g | 64% |
| Saturated Fat 12.31g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 1160mg | 48% |
| Potassium 525mg | 15% |
| Total Carbs 60.03g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.56g | 4% |
| Protein 29.93g | 48% |
