Crab Cakes with Basil Aioli

• 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

1. Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl.
2. Mix in 1 1/3 cups breadcrumbs.
3. Season to taste with salt and pepper.
4. Mix in yolks (mixture will be soft).
5. Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each.
6. Coat cakes on both sides with flour; shake off excess.
7. Brush both sides with beaten whites, then coat with remaining breadcrumbs.
8. Cover; chill at least 2 hours and up to 6 hours.
9. Melt butter in heavy large skillet over medium-high heat.
10. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side.
11. Place 2 cakes on each plate.
12. Serve with remaining Basil Aioli.

crabmeat, red peppers, basil, fresh breadcrumbs, egg yolks, flour, egg whites, butter

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-basil-aioli-5232 (may not work)