----- Crab Cakes ======================= 12 oz Crab Meat 1/4 c Red Peppers;Roasted & -Minced (From Jar) 3 T Basil Aioli (Recipe Follows) 1 1/2 t Lemon Peel;Grated 3 c Bread Crumbs (French Bread) 2 Large Egg Yolks All Purpose Flour 2 Egg Whites;Beaten Just -Until Foamy 3 T Butter ----- Basil Aioli ====================== 3/4 c Mayonnaise 1/3 c Basil Leaves;Finely Chopped 1 T Lemon Juice 1 1/2 t Garlic;Minced 1 1/2 t Lemon Peel;Grated FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl. Mix in half of the bread crumbs and season to taste with salt & pepper. Mix in yolks (mixture will be soft). Form crab cakes into two cakes per serving using a generous 1/4 cupful for each. Coat cakes on both sides with flour and shake off the excess. Brush both sides with the egg whites and coat with the remaining bread crumbs. Cover and chill for at least two hours (up to six hours). Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side). Place two cakes on each plate and serve with the remaining basil aioli. FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow flavors the develop. This is also a good sauce for grilled or saut
How To make Crab Cakes with Basil Aioli's Videos
These succulent sauteed crab cakes are packed with flavor
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Making the Aioli for the Crab Cakes
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Crab Cakes with Lemon Aioli
There are as many opinions about crab cakes as there are recipes. Our crab cakes feature sweet, juicy, crab meat coated in oats instead of breadcrumbs for a golden, gluten-free crust.
INGREDIENTS
For crab cakes: 1 lb crabmeat (500 g) 3 scallions, thinly sliced 1/2 cup red bell pepper, minced (125 ml) 2 Tbsp mayonnaise (30 ml) 1 Tbsp grainy Dijon mustard (15 ml) 1 Tbsp fresh lemon juice (15 ml) 1 egg white, beaten 1 1/2 cup quick-cooking oats, divided (375 ml) 1/2 tsp salt (2.5 ml) 1/4 tsp pepper (1.5 ml) 1 large egg, beaten 2 Tbsp canola oil for frying, plus more if needed (30 ml)
Full recipe at OatsEveryday.com
How to Make Crab Cakes
SUBSCRIBE here: Crab cakes anyone? Absolutely delicious - crunchy on the outside and soft inside, served with a sherry cream sauce. Yum!
Crabcakes Special Aioli Dip 1
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Crab Cakes Recipe with Basil Aioli | How to Make Crab Cakes
Simple, delicious crab cakes with optional basil aioli! ❤️Please subscribe:
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Jen's Crab Cakes with Basil Aioli How Jen Does It
1 pound lump crab meat 1 cup bread crumbs, divided in half 1 egg 2 green onions, chopped 2 teaspoons Dijon mustard 1 Tablespoon Worcestershire sauce 2 Tablespoons mayonnaise 1-2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper oil for frying
In a large bowl, mix all ingredients reserving 1/2 cup bread crumbs and oil for frying.
Heat a large skillet to medium/high and cover the bottom with oil. Using about 1/3 cup of crab mixture each, form into 8-9 crab cakes. Sprinkle with additional bread crumbs.
When oil is hot, add crab cakes. Cook for 4-5 minutes on each side or until golden brown and crispy.
Serve with basil aioli.
Basil Aioli
1 cup mayonnaise 1-2 Tablespoons fresh lemon juice 2 Tablespoons fresh, chopped basil 2 teaspoons garlic powder 1 teaspoon salt
Mix together and refrigerate until ready to serve.