For the crab cakes: Heat oil in large skillet
For the aioli:
Mix all
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.
hill until crab cakes are ready.
CRAB CAKES:
Drain the crab meat and
For the Avocado Sauce, combine the
er high heat, and one for indirect grilling.
Scrub the
o 350 degrees F.
For the crab cakes:
In a large
arge bowl; allow to cool for about 10 minutes. Set skillet
b>crab mixture and lightly fold together.
Gently shape into 20 cakes
he crab meat (be sure to check the meat for any hard
an alter to taste but for best results don't.
coat the cakes lightly with the
he crab meat is of Chesapeake Bay premium grade, no picking for
wl, combine all ingredients except crab meat and bread crumbs.
Crab cakes: Spread the crab meat out in a flat
Carefully pick through the crab meat to remove any cartilage.<
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt, cayenne
Remove all cartilage from crab meat.
In bowl, mix bread crumbs, egg, mayonnaise and seasonings.
Add crab meat; mix gently but thoroughly.
Shape into 6 cakes.
Cook in frying pan in just enough fat to prevent sticking, until brown.
hills.
To prepare the crab cakes, melt 1 tablespoon of butter
whisking until smooth.
Add crab meat and parsley and toss