Crab Cakes With Basil Mayonnaise

* Exported from MasterCook Mac *

Crab Cakes With Basil Mayonnaise

Recipe By : September 1995
Serving Size : 6 Preparation Time :1:00
Categories : Appetizers Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BASIL MAYONNAISE
40 whole basil leaves
1 1/2 cups mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon cayenne pepper
CRAB CAKES
2 tablespoons olive oil
2 stalks celery -- finely chopped
2/3 cup finely chopped onion
1 pound lump crabmeat -- picked clean
2 2/3 cups dry bread crumbs
1/4 cup chopped chives
2 tablespoons chopped parsley

6 tablespoons flour
3 large eggs
2 tablespoons vegetable oil

FOR BASIL MAYONNAISE : Blanch basil leaves in saucepan of boiling water
for 30 seconds. Drain. Transfer leaves to medium bowl filled with ice
water to cool. Pat dry on paper towels. Finely chop basil . Mix
mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 cup
mayo for the crab cakes. Mix basil into remainder and refrigerate.

FOR CRAB CAKES : Heat olive oil in large heavy skillet over medium
heat. Add cel ery and onion and saut<8E> until tender, about 5
minutes. Transfer to a large bo wl. Stir in crabmeat, 2/3 cup
breadcrumbs, chopped chives, and reserved mayonana ise. Season to
taste with salt and pepper. Using 1/3 cup for each, form into 12 2
1/2" cakes. Arrange cakes on a baking sheet.

Place flour in a small bowl. Whisk eggs in another bowl. Place
remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the
following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil
in large skillet over medium heat . Add crab cakes in batches, cooking
until golden, adding more oil as required. Serve with basil
mayonnaise.

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Per serving: 667 Calories; 57g Fat (76% calories from fat); 20g
Protein; 20g Car bohydrate; 182mg Cholesterol; 687mg Sodium