Basil Crab Cakes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

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.

Steps:

• Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
• In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
• Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
• Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
• Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

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.

Steps:

• For crab cakes:.
• In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
• Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
• Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
• To serve pour sauce on a plate and top with the crab cakes.
• For the Papaya-Basil Sauce:.
• In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
• Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.