CRAB CAKES WITH BASIL MAYONNAISE
Makes 2 servings
Basil Mayonnaise (recipe follows)
1 8-ounce carton crab meat
1 egg, beaten
1/4 teaspoon crushed red pepper flakes
1 tablespoon minced green onion
1 teaspoon minced fresh tarragon
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/4 cup bread crumbs
1 tablespoon butter
Prepare Basil Mayonnaise and set aside.
In bowl, stir together crab meat, egg, red pepper flakes, green onion, tarragon, mayonnaise, lemon juice and bread crumbs. Shape into 4 patties.
Melt butter in medium skillet. Add crab cakes in one layer and fry 5 minutes per side or until golden brown and cooked through. Remove from skillet.
Arrange 2 crab cakes on each plate and pass the Basil Mayonnaise separately.
Basil Mayonnaise
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1 shallot, peeled and minced
1 tablespoon minced fresh basil
1/4 teaspoon black pepper
In bowl, combine mayonnaise, lemon juice, shallot, basil and black pepper. Mix well and transfer to serving bowl. Makes about 1/4 cup.
CRAB CAKES
2 c. crab meat - cooked
2 T. butter or margarine -melted
1 small onion - chopped fine
2 eggs beaten
1/2 c. bread crumbs
1/2 t. salt
1/4 t. pepper
1 c. vegetable oil for frying
Saute chopped onions in butter. In bowl mix crab, egg, onions, bread crumbs, butter, salt and pepper together. Shape into eight patties. Fry in hot fat until golden brown for about 5 minutes. Drain on a paper towel. (Serves 4)