Maryland Crab Cakes With Basil Aioli Recipe
Ingredients
| 2 ounces each fresh basil, parsley and chives, chopped | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) (Basil Aioli:) | |
| Egg yolk | 1 (Basil Aioli:) | |
| Garlic | 1 Teaspoon, finely chopped (Basil Aioli:) | |
| Lemon juice | 2 Tablespoon (Basil Aioli:) | |
| Olive oil | 1/2 Cup (16 tbs) (Basil Aioli:) | |
| 3 pounds Maryland lump crab meat, cleaned | ||
| 1 each red, green, yellow bell peppers, finely diced | ||
| Eggs | 6 (Basil Aioli:) | |
| Shallots | 3 Ounce, chopped (Basil Aioli:) | |
| 3 tablespoons mixed freshly chopped chives, parsley, tarragon, thyme | ||
| 12 slices white bread, crusts removed and ground into crumbs | ||
| Heavy cream | 1/4 Cup (16 tbs) (Basil Aioli:) | |
| Tabasco sauce | 3 Teaspoon (Basil Aioli:) | |
| Olive oil | 1/4 Cup (16 tbs) (Basil Aioli:) | |
| Salt and pepper Crab Cakes | ||
| Salt and pepper Crab Cakes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Blanch the herbs in boiling water for 15 seconds.
Remove and plunge them into cold water for 30 seconds.
Drain the herbs and pat them dry.
In a blender puree the herbs with 1/4 cup of the olive oil.
Set the mixture aside.
In a food processor combine the egg yolk and garlic, and process for 1 minute.
Add the fresh lemon juice while the machine is running.
Slowly add the herb puree.
Add the remaining 1/2 cup of oil in a thin stream while the machine is running.
Season with salt and pepper.
Set the aioli aside.
Squeeze out any excess liquid from the crab meat.
In a large bowl combine the crab meat and the peppers.
Add the eggs and mix well.
Add the shallots and herbs.
Gradually mix in the bread crumbs.
Add the heavy cream, Tabasco, salt and pepper; mix well.
Form the mixture into 16 cakes.
Preheat the oven to 350°.
In a large skillet heat the olive oil over medium heat and saute the crab cakes until golden brown on both sides.
Place them on a baking sheet.
Bake the crab cakes for 10 minutes or until heated through.
Garnish with aioli.
Remove and plunge them into cold water for 30 seconds.
Drain the herbs and pat them dry.
In a blender puree the herbs with 1/4 cup of the olive oil.
Set the mixture aside.
In a food processor combine the egg yolk and garlic, and process for 1 minute.
Add the fresh lemon juice while the machine is running.
Slowly add the herb puree.
Add the remaining 1/2 cup of oil in a thin stream while the machine is running.
Season with salt and pepper.
Set the aioli aside.
Squeeze out any excess liquid from the crab meat.
In a large bowl combine the crab meat and the peppers.
Add the eggs and mix well.
Add the shallots and herbs.
Gradually mix in the bread crumbs.
Add the heavy cream, Tabasco, salt and pepper; mix well.
Form the mixture into 16 cakes.
Preheat the oven to 350°.
In a large skillet heat the olive oil over medium heat and saute the crab cakes until golden brown on both sides.
Place them on a baking sheet.
Bake the crab cakes for 10 minutes or until heated through.
Garnish with aioli.
Chef
