Simply The Best Crab Cakes With Basil Aioli Recipe

Ingredients

FOR BASIL AIOLI:

1/2 cup mayonnaise

1 tbsp. (or more to taste) finely chopped fresh basil

1 teaspoon fresh lemon juice (1/4 lemon)

1 teaspoons minced garlic (1 clove)

FOR CRAB CAKES:

8 ounces crabmeat (fresh or canned claw recommended, but other crab may be substituted)

2 tbsp Basil Aioli

1/2 cup seasoned bread crumbs

1 large egg

1 1/2 tablespoons butter

Preparation

FOR BASIL AIOLI: Mix all ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Keep refrigerated.) FOR CRAB CAKES: Combine crabmeat, and 2 tablespoons Basil Aioli in large bowl. Mix in breadcrumbs. Mix in egg (mixture will be soft). Form crab mixture into desired size 3/4-inch-thick cakes. May be covered and chilled up to 6 hours before continuing.

Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Serve with remaining Basil Aioli.