Recipe - Crab Cakes With Basil Aioli

12 ounce Crabmeat
One fourth cup Roasted red peppers from
jar; minced
1 One half teaspoon Lemon peel; grated
3 cup Fresh breadcrumbs; (8 ounces
French Bread)
2 lg Egg yolks
All purpose flour
2 Egg whites; beaten just
until foamy
3 tablespoon Butter

BASIL AIOLI
Three fourths cup Mayonnaise
One half cup Fresh basil; finely chopped
1 tablespoon Fresh lemon juice
1 One half teaspoon Garlic; minced
1 One half teaspoon Lemon peel; grated

Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt
and pepper. Cover and refrigerate at least 1 hour to allow flavors to
develop. (Can be prepared 2 days ahead. Keep refrigerated.)

Crab Cakes: Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and
lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste
with salt and pepper. Mix in yolks (mixture will be soft).

Form crab mixture into eight Three fourths 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; chill at least 2 hours and up to 6 hours.

Melt butter in heavy large skillet over mediumhigh heat. Working in
batches, cook cakes until golden brown and heated through, about 4 minutes
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
chopped tomato and basil salad. The Basil Aioli is also a good sauce for
grilled or sauteed fish. The basil could easily and deliciously be
replaced by cilantro, parsley or chives.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Bay View Restaurant at The Inn at the Tides, Bodega Bay, CA

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 7,
1998