CRAB CAKES WITH BASIL MAYONNAISE

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.