Crab cakes with basil mayonnaise Recipe

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Crab cakes with basil mayonnaise

Artist:	_	Yield:	6
Categories:	Appetizers, Cakes, Desserts, Mayonnaise, Pastry, Sauces & Dressings, Seafood	Rating:	0
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Ingredients:

Procedures:

1	For basil mayonnaise: blanch basil leaves in saucepan of boiling water for 30 seconds.
2	Drain.
3	Transfer leaves to medium bowl filled with ice water to cool.
4	Pat dry on paper towels.
5	Finely chop basil.
6	Mix mayonnaise, mustard, lemon juice, and cayenne together.
7	Set aside ?cup mayonnaise for the crab cakes.
8	Mix basil into remainder and refrigerate.
9	For crab cakes: heat olive oil in large heavy skillet over medium heat.
10	Add celery and onion and saute until tender, about 5 minutes.
11	Transfer to a large bowl.
12	Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved mayonnaise.
13	Season to taste with salt and pepper.
14	Using 1/3 cup for each, form into twelve 2 ? cakes.
15	Arrange cakes on a baking sheet.
16	Place flour in a small bowl.
17	Whisk eggs in another bowl.
18	Place remaining 2 cups breadcrumbs in a third bowl.
19	Bread each cake in the following order: flour, eggs, then breadcrumbs.
20	Heat 1 tablespoon oil in large skillet over medium heat.
21	Add crab cakes in batches, cooking until golden, adding more oil as required.
22	Serve with basil mayonnaise.
23	Per serving: 667 calories; 57g fat (76% calories from fat); 20g protein; 20g carbohydrate; 182mg cholesterol; 687mg sodium from the mm database of judi m.
24	Phelps.