Crab Cakes with Basil Aioli Recipe
Our baked crab cakes are a delicacy fit for any restaurant, yet easy enough to prepare at home. Light mayo and yogurt make a basil aioli that’s stupendous!
Ingredients
basil aioli (fancy word for garlic mayo)
- 3/4 cup light mayonnaise
- 3 Tbsp fresh basil leaves chopped
- 2 tsp lemon juice
- 1 small clove garlic minced
crab cakes
- 1 lb crab meat
- 2 Tbsp olive oil
- 1/2 cup red bell pepper diced
- 3 green onions sliced
- 1 clove garlic minced
- 1/4 cup basil aioli (recipe above)
- 1/2 cup Greek yogurt
- 2 tsp Dijon mustard
- 1/2 tsp hot sauce
- 1 tsp seasoned salt
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 cup panko
Instructions
- Pour mayo, basil, garlic and lemon juice in food processor and pulse until basil is well incorporated into mayo then set aside.
- Preheat oven to 350 degrees. Meanwhile, sauté bell pepper, green onions and garlic in olive oil over medium high heat until softened (about 3-4 minutes).
- Remove from heat and place in separate mixing bowl. Stir in Greek yogurt, Dijon mustard, hot sauce, seasoned salt, salt and pepper. Add ¼ cup of the basil aioli, mix well. Add panko, stir to combine then fold in crab meat.
- Divide mixture evenly to form 8 patties and place on a parchment paper-lined baking sheet.
- Bake 15 minutes or until heated through and serve with remaining basil aioli.
Notes
When using fresh crab, soak it in milk to prevent the meat from getting a chewy texture.
Nutrition
Calories: 248kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 1036mg | Potassium: 26mg | Fiber: 2g | Sugar: 2g