Simply The Best Crab Cakes With Basil Aioli

• FOR BASIL AIOLI:
• 1/2 cup mayonnaise
• 1 tbsp. (or more to taste) finely chopped fresh basil
• 1 teaspoon fresh lemon juice (1/4 lemon)
• 1 teaspoons minced garlic (1 clove)
• FOR CRAB CAKES:
• 8 ounces crabmeat (fresh or canned claw recommended, but other crab may be substituted)
• 2 tbsp Basil Aioli
• 1/2 cup seasoned bread crumbs
• 1 large egg
• 1 1/2 tablespoons butter

1. FOR BASIL AIOLI:
2. Mix all ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Keep refrigerated.)
3. FOR CRAB CAKES:
4. Combine crabmeat, and 2
5. tablespoons Basil Aioli in large bowl. Mix in breadcrumbs. Mix in egg (mixture will be soft).
6. Form crab mixture into desired size 3/4-inch-thick cakes. May be covered and chilled up to 6 hours before continuing.
7. 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.

aioli, mayonnaise, fresh basil, lemon juice, garlic, crabmeat, basil, bread crumbs, egg, butter

Taken from www.epicurious.com/recipes/member/views/simply-the-best-crab-cakes-with-basil-aioli-1242913 (may not work)