For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt, cayenne
Mix the ingredients for the mayonnaise and set aside.<
For Crab Cakes:
Mix all ingredients, except
he mixture into 16 small cakes. Refrigerate for 30 minutes.
Meanwhile
eady to use.
Make crab cakes:
Wash leek well in
an alter to taste but for best results don't.
Put crab meat in a large bowl
For the crab cakes: Heat oil in large skillet
Crab cakes: Spread the crab meat out in a flat
In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.
hills.
To prepare the crab cakes, melt 1 tablespoon of butter
To prepare the crab cakes, tear up the bread and
hill until crab cakes are ready.
CRAB CAKES:
Drain the crab meat and
ombine all the ingredients listed for the tartar sauce in a
forming the balls into the cakes about 1\" to 1 1
Crab Cakes:
Combine mayo, green onions,
CRAB CAKES:
Combine first seven ingredients and gently add in the crab meat
ime.
CRAB CAKES: In large
For the Avocado Sauce, combine the