BASIL MAYONNAISE
40 Whole basil leaves
1 1/2 c Mayonnaise
2 ts Dijon mustard
2 ts Lemon juice
1/4 ts Cayenne pepper
CRAB CAKES
2 tb Olive oil
2 Stalks celery; finely
-chopped
2/3 c Finely chopped onion
1 lb Lump crabmeat; picked clean
2 2/3 c Dry bread crumbs
1/4 c Chopped chives
2 tb Chopped parsley
6 tb Flour
3 lg Eggs
2 tb Vegetable oil
Date: Sun, 11 Feb 1996 09:36:48 -0500
From: bh799@freenet.carleton.ca (Sasha Groznii)
Hope this satisfies what you’re looking for. They’re delicious and the
accompanying mayonnaise is quite nice as well. The recipe is originally
from Bon Appetit, September 1995, the issue specifics are on the page. 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 celery and
onion and saut until tender, about 5 minutes. Transfer to a large bowl.
Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved
mayonanaise. 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. Per serving: 667 Calories; 57g Fat
(76% calories from fat); 20g Protein; 20g Carbohydrate; 182mg Cholesterol;
687 mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
6 Servings