Crab Cakes with Basil Aioli

• 12 ounces crab meat
• 1/4 cup sweet red bell peppers roasted and minced
• 3 tablespoons aioli sauce basil
• 1 1/2 teaspoons lemon zest rated
• 3 cups bread crumbs
• 2 large egg yolks
• 1 x flour, all-purpose
• 2 each egg whites beaten just until foamy
• 3 tablespoons butter
• 3/4 cup mayonnaise
• 13 cup basil finely chopped
• 1 tablespoon lemon juice
• 1 1/2 teaspoons garlic minced
• 1 1/2 teaspoons lemon zest rated

1. FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
2. Mix in half of the bread crumbs and season to taste with salt andamp; pepper.
3. Mix in yolks (mixture will be soft).
4. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
5. Coat cakes on both sides with flour and shake off the excess.
6. Brush both sides with the egg whites and coat with the remaining bread crumbs.
7. Cover and chill for at least two hours (up to six hours).
8. Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
9. Place two cakes on each plate and serve with the remaining basil aioli.
10. FOR THE BASIL AIOLI: Mix all ingredients in a medium bowl.
11. Season to taste with salt and pepper.
12. Cover and refrigerate for at least one hour to allow flavors the develop.
13. This is also a good sauce for grilled or saut?ed fish.
14. You can substitute fresh cilantro, parsley or chives for the basil.

crab meat, sweet red bell peppers, aioli sauce basil, lemon zest rated, bread crumbs, egg yolks, flour, egg whites, butter, mayonnaise, basil, lemon juice, garlic, lemon zest rated

Taken from recipeland.com/recipe/v/crab-cakes-basil-aioli-36899 (may not work)