Ingredients
- 40 basil leaves (whole)
- 3 eggs
- 2 stalks celery (finely chopped)
- 1 1/2 cups mayonnaise
- 2 5/8 cups dry bread crumbs
- 1 pound lump crabmeat picked clean
- 5/8 cup onion (finely chopped)
- 6 tablespoons flour
- 1/4 cup chives (chopped)
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 2 teaspoons dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons parsley (chopped)
- 1/4 teaspoon cayenne pepper
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 1/2 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, 2/3 cup breadcrumbs, chopped chives, and reserved mayonana ise. Season to taste with salt and pepper. Using 1/3 cup for each, form into 12 2 1/2" 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.
