Crab Cake with Lemon Basil Aioli
Ingredients
- 3 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp Old Bay
- 1 tbsp freshly chopped parsley
- 2 eggs
- 5-6 shakes Tabasco
- 16 oz lump crabmeat, picked and drained well
- ½ cup panko breadcrumbs
- 2 tbsp canola oil, for pan frying
- kosher salt and freshly ground black pepper
For the Lemon Basil Aioli
- 1/4 cup basil leaves
- 1 scallion, chopped
- 2 tbsp lemon juice
- 1 tbsp garlic, finely chopped
- ¼ cup sour cream
- 1 cup mayonnaise
Instructions
- To make the aioli, place the ingredients in the bowl of a food processor and blend until smooth. Season with salt and pepper to taste.
- For the crabcakes, whisk first six ingredients together in a mixing bowl.
- Drain the crab well, squeezing out excess moisture. Remove any bits of shell or cartilage. Add the crab and the panko to the bowl with the other ingredients, and fold in until well combined. Season with salt and pepper.
- Form 6 equal size cakes and place them on a sheet pan. Chill for at least 30 minutes, or overnight if making ahead.
- Heat a large skillet over medium high heat. Add 2 tablespoons canola oil to the pan. When the oil is hot, add the crabcakes and sear, 2-3 minutes per side. Serve immediately.
