Crab Cakes with Basil Aioli Recipe

Name: Crab Cakes with Basil Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces crab meat; 1/4 cup sweet red bell peppers roasted and minced; 3 tablespoons aioli sauce basil; 1 1/2 teaspoons lemon zest rated; 3 cups bread crumbs; 2 large egg yolks; 1 x flour, all-purpose; 2 each egg whites beaten just until foamy; 3 tablespoons butter; 3/4 cup mayonnaise; ⅓ cup basil finely chopped; 1 tablespoon lemon juice; 1 1/2 teaspoons garlic minced; 1 1/2 teaspoons lemon zest rated

Servings: persons

12 ounces crab meat
1/4 cup sweet red bell peppers roasted and minced
3 tablespoons aioli sauce basil
1 1/2 teaspoons lemon zest rated
3 cups bread crumbs
2 large egg yolks
1 x flour, all-purpose
2 each egg whites beaten just until foamy
3 tablespoons butter
3/4 cup mayonnaise
⅓ cup basil finely chopped
1 tablespoon lemon juice
1 1/2 teaspoons garlic minced
1 1/2 teaspoons lemon zest rated

1
FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
2
Mix in half of the bread crumbs and season to taste with salt andamp; pepper.
3
Mix in yolks (mixture will be soft).
4
Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
5
Coat cakes on both sides with flour and shake off the excess.
6
Brush both sides with the egg whites and coat with the remaining bread crumbs.
7
Cover and chill for at least two hours (up to six hours).
8
Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
9
Place two cakes on each plate and serve with the remaining basil aioli.
10
FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl.
11
Season to taste with salt and pepper.
12
Cover and refrigerate for at least one hour to allow flavors the develop.
13
This is also a good sauce for grilled or saut?ed fish.
14
You can substitute fresh cilantro, parsley or chives for the basil.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces crab meat, 1/4 cup sweet red bell peppers roasted and minced, 3 tablespoons aioli sauce basil, 1 1/2 teaspoons lemon zest rated, and more.

Yes, Crab Cakes with Basil Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes with Basil Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions