this recipe came from Bon Appetit April 1998


12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli* {recipe to follow please read first}
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter


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 3/4-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 medium-high 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.



Recipe for Basil Aioli: Makes 1 cup

3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel


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.)

Definitely gonna try this one, thanks Freddie, love crab cakes!

Since I live alone now I have frozen crab cakes in the fridge, but I nevertheless printed that recipe. I also have the crabmeat, so who knows maybe one night I'll get ambitious
Mick

Mick, if you just make the aioli it will do wonders to ANYTHING you put it on