Crab Cakes With Basil Mayonnaise

Ingredients

40 basil leaves
350 ml mayonnaise
10 ml dijon mustard
10 ml lemon juice
1 gr cayenne pepper
30 ml olive oil
2 stalks celery
80 gr onion
260 gr lump crabmeat picked clean
290 gr dry bread crumbs
34 gr chives
3 gr parsley
45 gr flour
3 eggs
30 ml vegetable oil

Instructions

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 half 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, two third cup breadcrumbs, chopped chives, and reserved mayonana ise. Season to taste with salt and pepper. Using one third cup for each, form into dozen 2.5 inch 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.