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Ингредиенты
- 40 whl basil leaves
- 1 1/2 c. Mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Lemon juice
- 1/4 tsp Cayenne pepper
- 2 Tbsp. Extra virgin olive oil
- 2 stalk celery, finely minced
- 2/3 c. Finely minced onion
- 1 lb Lump crabmeat, picked clean
- 2 2/3 c. Dry bread crumbs
- 1/4 c. Minced chives
- 2 Tbsp. Minced parsley
- 6 Tbsp. Flour
- 3 lrg Large eggs
- 2 Tbsp. Vegetable oil
Инструкции
- Hope this satisfies what you're looking for. They're delicious and the accompanying mayonnaise is quite nice as well. The recipe is originally
- BASIL MAYONNAISE : Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain. Transfer leaves to medium bowl filled with ice water to cold. Pat dry on paper towels. Finely chop basil . Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 c. mayo for the crab cakes. Mix basil into remainder and chill. FOR CRAB CAKES Heat extra virgin olive oil in large heavy skillet over medium heat. Add in celery and onion and sauta till tender, about 5 min. Transfer to a large bowl.
- Stir in crabmeat, 2/3 c. breadcrumbs, minced chives, and reserved mayonanaise. Season to taste with salt and pepper. Using 1/3 c. for each, form into 12 2 1/2" cakes. Arrange cakes on a baking sheet. Place flour in a small bowl. Whisk Large eggs in another bowl. Place remaining 2 c. breadcrumbs in a third bowl. Bread each cake in the following order: flour, Large eggs, then breadcrumbs. Heat 1 Tbsp. oil in large skillet over medium heat. Add in crab cakes in batches, cooking till golden brown, adding more oil as required. Serve with basil mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 831 | |
| Calories from Fat 545 | 66% |
| Total Fat 61.66g | 77% |
| Saturated Fat 8.96g | 36% |
| Trans Fat 0.12g | |
| Cholesterol 172mg | 57% |
| Sodium 958mg | 40% |
| Potassium 510mg | 15% |
| Total Carbs 43.36g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.43g | 3% |
| Protein 26.35g | 42% |
