Best 5 Basil Crab Cakes Recipes

Calling all crab cake lovers! Get ready to tantalize your taste buds with our exceptional collection of basil crab cake recipes. These delectable crab cakes are a harmonious blend of fresh crab meat, aromatic basil, and a symphony of zesty seasonings, all enveloped in a crispy, golden-brown coating.

Our culinary journey begins with the "Classic Basil Crab Cakes" recipe, a timeless favorite that showcases the natural flavors of crab and basil. If you're seeking a gluten-free option, the "Gluten-Free Basil Crab Cakes" recipe has got you covered, offering a satisfying crunch without compromising on taste. And for those who prefer a baked version, the "Baked Basil Crab Cakes" recipe delivers a healthier alternative that's equally delicious.

For those with a penchant for bold flavors, the "Spicy Basil Crab Cakes" recipe infuses a delightful kick of heat into the mix, while the "Thai Basil Crab Cakes" recipe takes your taste buds on an exotic adventure with its blend of Thai spices and herbs. And if you're looking for a unique twist, the "Avocado Basil Crab Cakes" recipe incorporates creamy avocado for an added layer of richness and texture.

No matter your предпочтения, our basil crab cake recipes promise an unforgettable culinary experience. So, gather your ingredients, roll up your sleeves, and prepare to embark on a delightful journey of flavors with our curated collection of basil crab cake recipes.

Let's cook with our recipes!

CRAB CAKES WITH BASIL AïOLI

Crab Cakes with Basil Aïoli image

Categories Egg Pepper Sauté Crab Spring Bon Appétit California

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
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

Steps:

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.

MARYLAND CRAB CAKES WITH BASIL AIOLI

Maryland Crab Cakes with Basil Aioli image

Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)

Provided by Steve P.

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 lb crabmeat (preferably Blue crab)
1 small minced onion, lightly sauteed
1/2 cup crushed saltine crackers
1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)
2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional)
ground cayenne pepper (optional)

Steps:

In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.

CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE

Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce image

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.

Categories Breakfast

Time 45m

Yield 8

Number Of Ingredients 18

Ingredients

1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
2 large eggs
1/4 cup red or yellow bell pepper, finely chopped
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour (for dredging)
1 1/2 cups Panko or traditional bread crumbs, optional
1/4 cup canola or olive oil
8 large eggs, poached
1/4 cup water or skim milk
1 tablespoon lemon juice, freshly squeezed
1 slice of white sandwich bread, torn into pieces
1/4 cup butter, melted
Salt to taste
3 fresh basil leaves

Steps:

Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 335 mg, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

BASIL CRAB CAKES

Basil Crab Cakes image

I love crabmeat any way it's served, especially in these crab cakes. If you don't have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 large egg white
1/4 cup mayonnaise
2 tablespoons minced fresh basil
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 drops hot pepper sauce
1/2 pound lump crabmeat, drained
6 saltines, finely crushed
1 tablespoon canola oil
Seafood cocktail sauce, optional

Steps:

In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes., Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

Nutrition Facts :

CRAB CAKES WITH BASIL MAYONNAISE

Crab Cakes with Basil Mayonnaise image

Provided by Lynn Zak

Categories Seafood Appetizers

Number Of Ingredients 15

Ingredients

40 whole basil leaves
1 1/2 c mayonnaise
2 tsp dijon mustard
2 tsp lemon juice
1/4 tsp cayenne
2 Tbsp olive oil
2 finely chopped celery stalks
2/3 c finely chopped onion
1 lb crabmeat
2 3/4 c dry bread crumbs
1/4 c chives, chopped
2 Tbsp chopped parsley
6 Tbsp flour
3 large eggs
2 Tbsp vegetable oil

Steps:

1. FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain.
2. Transfer leaves to medium bowl filled with ice water to cool.
3. Pat dry on paper towels. Finely chop basil.
4. Mix mayonnaise, mustard, lemon juice and cayenne together.
5. Set aside 1/2 cup mayonnaise for the crab cakes.
6. Mix basil into remainder and refrigerate.
7. FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium heat.
8. Add celery and onion and saute until tender, about 5 minutes.
9. Transfer to a large bowl.
10. Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives and reserved mayonanaise.
11. Season to taste with salt and pepper.
12. Using 1/3 cup for each, form into 12 2 1/2\" cakes. Arrange cakes on a baking sheet.
13. Place flour in a small bowl.
14. Whisk eggs in another bowl.
15. Place remaining 2 cups breadcrumbs in a third bowl.
16. Bread each cake in the following order: flour, eggs then breadcrumbs.
17. Heat 1 tablespoon oil in large skillet over medium heat.
18. Add crab cakes in batches, cooking until golden, adding more oil as required.
19. Serve with basil mayonnaise.

Tips:

Use fresh herbs, especially basil, for the best flavor.
Make sure the crab meat is fresh and flakey. Avoid using canned or frozen crab meat.
Gently mix the crab meat with the other ingredients. Over-mixing will make the crab cakes tough.
Form the crab cakes into 1-inch balls, then flatten them slightly.
Pan-fry the crab cakes over medium heat until they are golden brown and cooked through.
Serve the crab cakes with your favorite dipping sauce, such as tartar sauce or remoulade.

Conclusion:

Basil crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or cookout. With their fresh basil flavor and flaky crab meat, these crab cakes are sure to be a hit with everyone who tries them.