Crab Cakes With Basil Aoli Recipes

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LEMON BASIL CRABCAKES WITH HOMEMADE AIOLI



Lemon Basil Crabcakes with Homemade Aioli image

These Lemon Basil Crab Cakes with Homemade Aioli are creamy on the inside, crunchy on the outside and jam packed with chunks of crab. They're also gluten free and dairy free, so no breadcrumbs needed!

Provided by Ashley

Categories     Main Course

Time 25m

Number Of Ingredients 16

8 oz crabmeat (fresh, frozen or canned)
1/4 cup red bell pepper, finely chopped
1 scallion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
1/4 cup and 2 tbs lemon basil aioli (recipe below)
1/2 cup raw almonds (I used slivered/blanched almonds)
2 tbs olive oil
salt and pepper to taste
1 egg yolk
1/2 lemon, juice only
1 tbs apple cider vinegar
1 garlic clove
5-8 leaves fresh basil
1/2 cup olive oil
salt and pepper to taste

Steps:

  • Add almonds to a blender or food processor. Pulse or grate for about a minute until the almonds form a flour like powder. Pour onto a plate and set aside.
  • Add egg yolk, apple cider vinegar, lemon juice, garlic and basil to a blender. Turn the blender on and drizzle olive oil in slowly (through the top hole) until it becomes a mayo texture in about 30 seconds. And salt and pepper to taste. Set aioli aside.
  • In a large bowl, add crabmeat, red bell pepper, scallions, cayenne, paprika, 1/4 cup + 2 tbs lemon basil aioli, salt and pepper. Gently stir together with a rubber spatula; try not to break up the crab too much.
  • Form 4 crab cakes. Coat all sides of each crab cake with the crushed almonds. Use your hands to press the almonds into onto the crab cakes. Tip: Let the crab cakes sit for 10-15 minutes; this will help them set up and bind, without falling apart.
  • Heat a skillet to medium high and add 2 tbs of olive oil to it. Cook each crab cake 3- 4 minutes on each side. Be sure to use a spatula to gently flip each crab cake. They should be golden brown on each side. Enjoy!

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

MARYLAND CRAB CAKES WITH BASIL AIOLI



Maryland Crab Cakes with Basil Aioli image

Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)

Provided by Steve P.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb crabmeat (preferably Blue crab)
1 small minced onion, lightly sauteed
1/2 cup crushed saltine crackers
1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)
2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional)
ground cayenne pepper (optional)

Steps:

  • In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
  • Gently mix everything together and shape into crab cakes.
  • Saute cakes in a little oil for about five minutes on each side or until golden brown.
  • To prepare aioli, place egg yolks, garlic and basil in a blender.
  • Start the blender and slowly add oil.
  • When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
  • Serve the aioli on the side as a dipping sauce.

CRAB CAKES WITH BASIL AIOLI



Crab Cakes with Basil Aioli image

Provided by Jennifer J

Categories     Seafood Appetizers

Number Of Ingredients 15

12 oz crabmeat
1/4 c roasted red pepper, diced
3 Tbsp basil aioli
1 1/2 tsp lemon peel, grated
3 c bread crumbs
2 large egg yolks
flour
3 Tbsp butter
2 large egg whites, beaten until foamy
3/4 c mayonnaise
1/3 c fresh basil leaves, chopped
1 Tbsp lemon juice
1 1/2 tsp minced garlic
1 1/2 tsp lemon peel, grated
salt and pepper

Steps:

  • 1. FOR THE BASIL AIOLI: Mayonnaise, garlic, basil leaves, and lime juice. Wisk all ingredients in a medium bowl.
  • 2. Season to taste with salt and pepper.
  • 3. Cover and refrigerate for at least one hour to allow flavors the develop.
  • 4. FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
  • 5. Mix in half of the bread crumbs and season to taste with salt and pepper.
  • 6. Mix in yolks (mixture will be soft).
  • 7. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
  • 8. Coat cakes on both sides with flour and shake off the excess.
  • 9. Brush both sides with the egg whites and coat with the remaining bread crumbs.
  • 10. Cover and chill for at least two hours (up to six hours).
  • 11. Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
  • 12. Place two cakes on each plate and serve with the remaining basil aioli.

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