Crab Cakes with Basil Aioli

1. 1

   Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl.

2. 2

   Mix in 1 1/3 cups breadcrumbs.

3. 3

   Season to taste with salt and pepper.

4. 4

   Mix in yolks (mixture will be soft).

5. 5

   Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each.

6. 6

   Coat cakes on both sides with flour; shake off excess.

7. 7

   Brush both sides with beaten whites, then coat with remaining breadcrumbs.

8. 8

   Cover; chill at least 2 hours and up to 6 hours.

9. 9

   Melt butter in heavy large skillet over medium-high heat.

10. 10

    Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side.

11. 11

    Place 2 cakes on each plate.

12. 12

    Serve with remaining Basil Aioli.

* Per serving · 4 servings · Values may vary.

No additional tips available.