Best 5 Crab Cakes With Basil Aïoli Recipes
Calling all seafood enthusiasts! Get ready to embark on a culinary journey where succulent crab cakes meet the vibrant flavors of basil aioli. This delectable dish combines the best of both worlds – the tender, sweet crab meat enveloped in a crispy, golden-brown coating, perfectly complemented by a creamy, aromatic sauce infused with fresh basil. Savor every bite of these crab cakes, where the delicate sweetness of the crab shines through, while the crispy exterior adds a delightful textural contrast. The basil aioli, with its vibrant green hue and herbaceous aroma, elevates the dish to new heights, providing a harmonious balance of flavors that will tantalize your taste buds. This comprehensive guide will provide you with two remarkable recipes – one for the crab cakes and the other for the basil aioli. Get ready to indulge in a truly extraordinary culinary experience!
Here are our top 5 tried and tested recipes!
MARYLAND CRAB CAKES WITH BASIL AIOLI
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
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 WITH BASIL AIOLI
Steps:
- FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl. Mix in half of the bread crumbs and season to taste with salt andamp; pepper. Mix in yolks (mixture will be soft). Form crab cakes into two cakes per serving using a generous ¼ cupful for each. Coat cakes on both sides with flour and shake off the excess. Brush both sides with the egg whites and coat with the remaining bread crumbs. Cover and chill for at least two hours (up to six hours). Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side). Place two cakes on each plate and serve with the remaining basil aioli. FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate for at least one hour to allow flavors the develop. This is also a good sauce for grilled or saut?ed fish. You can substitute fresh cilantro, parsley or chives for the basil.
Nutrition Facts :
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
SIMPLY THE BEST CRAB CAKES WITH BASIL AIOLI
Categories Shellfish Sauté Cocktail Party Easter Quick & Easy Wedding
Yield 3 entree servigs
Number Of Ingredients 11
Steps:
- FOR BASIL AIOLI: Mix all ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Keep refrigerated.) FOR CRAB CAKES: Combine crabmeat, and 2 tablespoons Basil Aioli in large bowl. Mix in breadcrumbs. Mix in egg (mixture will be soft). Form crab mixture into desired size 3/4-inch-thick cakes. May be covered and chilled up to 6 hours before continuing. 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. Serve with remaining Basil Aioli.
CRAB CAKES WITH BASIL AIOLI
Steps:
- 1. FOR THE BASIL AIOLI: Mayonnaise, garlic, basil leaves, and lime juice. Wisk all ingredients in a medium bowl.
- 2. Season to taste with salt and pepper.
- 3. Cover and refrigerate for at least one hour to allow flavors the develop.
- 4. FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
- 5. Mix in half of the bread crumbs and season to taste with salt and pepper.
- 6. Mix in yolks (mixture will be soft).
- 7. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
- 8. Coat cakes on both sides with flour and shake off the excess.
- 9. Brush both sides with the egg whites and coat with the remaining bread crumbs.
- 10. Cover and chill for at least two hours (up to six hours).
- 11. Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
- 12. Place two cakes on each plate and serve with the remaining basil aioli.
Tips:
- Choose fresh crab meat. Fresh crab meat has a sweet, delicate flavor and is free of any off-putting odors. Avoid crab meat that is brown or has a slimy texture.
- Use a light hand when mixing the crab cakes. Overmixing will make the crab cakes tough. Gently fold the ingredients together until just combined.
- Don't overcrowd the pan when cooking the crab cakes. This will prevent them from cooking evenly. Cook the crab cakes in batches if necessary.
- Serve the crab cakes immediately with your favorite dipping sauce. Basil aioli is a classic choice, but you could also try tartar sauce, remoulade, or a simple lemon-butter sauce.
Conclusion:
Crab cakes are a delicious and versatile seafood dish that can be enjoyed as an appetizer, main course, or snack. With a few simple ingredients and a little effort, you can make crab cakes that are sure to impress your friends and family. So next time you're looking for a special seafood dish, give crab cakes a try!
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