Recipe - Crab Cakes With Basil Mayonnaise

BASIL MAYONNAISE
40 Whole basil leaves
1 One half cup Mayonnaise
2 teaspoon Dijon mustard
2 teaspoon Lemon juice
One fourth teaspoon Cayenne pepper

CRAB CAKES
2 tablespoon Olive oil
2 Stalks celery; finely
chopped
2/3 cup Finely chopped onion
1 pound Lump crabmeat; picked clean
2 2/3 cup Dry bread crumbs
One fourth cup Chopped chives
2 tablespoon Chopped parsley
6 tablespoon Flour
3 lg Eggs
2 tablespoon Vegetable oil

Date: Sun, 11 Feb 1996 09:36:48 0500

From: bh799@freenet.carleton.ca (Sasha Groznii)
Hope this satisfies what you're looking for. They're delicious and the
accompanying mayonnaise is quite nice as well. The recipe is originally
from Bon Appetit, September 1995, the issue specifics are on the page. FOR
BASIL MAYONNAISE : Blanch basil leaves in saucepan of boiling water for 30
seconds. Drain. Transfer leaves to medium bowl filled with ice water to
cool. Pat dry on paper towels. Finely chop basil . Mix mayonnaise, mustard,
lemon juice, and cayenne together. Set aside One half cup mayo for the crab
cakes. Mix basil into remainder and refrigerate. FOR CRAB CAKES
: Heat olive oil in large heavy skillet over medium heat. Add celery and
onion and sautŽ until tender, about 5 minutes. Transfer to a large bowl.
Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved
mayonanaise. Season to taste with salt and pepper. Using 1/3 cup for each,
form into 12 2 1/2" cakes. Arrange cakes on a baking sheet. Place flour in
a small bowl. Whisk eggs in another bowl. Place remaining 2 cups
breadcrumbs in a third bowl. Bread each cake in the following order: flour,
eggs, then breadcrumbs. Heat 1 tablespoon oil in large skillet over medium
heat. Add crab cakes in batches, cooking until golden, adding more oil as
required. Serve with basil mayonnaise. Per serving: 667 Calories; 57g Fat
(76% calories from fat); 20g Protein; 20g Carbohydrate; 182mg Cholesterol;
687 mg Sodium

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