Ingredients
- 40 basil leaves (whole)
- 3 eggs
- 2 stalks celery (finely chopped)
- 350 ml mayonnaise
- 290 gr dry bread crumbs
- 260 gr lump crabmeat picked clean
- 80 gr onion (finely chopped)
- 45 gr flour
- 34 gr chives (chopped)
- 30 ml olive oil
- 30 ml vegetable oil
- 10 ml dijon mustard
- 10 ml lemon juice
- 3 gr parsley (chopped)
- 1 gr 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 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.
