----- Meal-Master (tm) v8.05 Format by PC-RecipeBox www.pc-recipebox.com
       Title: Crab Cakes With Basil Aioli
  Categories: Seafood, Crab Meat
       Yield: 4 Servings
 ----- Crab Cakes =======================
      12 oz Crab Meat
     1/4 c  Red Peppers;Roasted &
            -Minced (From Jar)
       3 T  Basil Aioli (Recipe Follows)
   1 1/2 t  Lemon Peel;Grated
       3 c  Bread Crumbs (French Bread)
       2    Large Egg Yolks
            All Purpose Flour
       2    Egg Whites;Beaten Just
            -Until Foamy
       3 T  Butter
 ----- Basil Aioli ======================
     3/4 c  Mayonnaise
     1/3 c  Basil Leaves;Finely Chopped
       1 T  Lemon Juice
   1 1/2 t  Garlic;Minced
   1 1/2 t  Lemon Peel;Grated
 FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and
 lemon peel in a large bowl.  Mix in half of the bread crumbs and season
 to taste with salt & pepper.  Mix in yolks (mixture will be soft).
 Form crab cakes into two cakes per serving using a generous 1/4 cupful
 for each.  Coat cakes on both sides with flour and shake off the excess.
 Brush both sides with the egg whites and coat with the remaining
 bread crumbs.  Cover and chill for at least two hours (up to six hours).
 Melt butter in a heavy skillet and working batches cook cakes until
 golden brown and heated through (about four minutes per side).  Place
 two cakes on each plate and serve with the remaining basil aioli.  FOR
 THE BASIL AIOLI: Mix all ingredients in a medium bowl.  Season to taste
 with salt and pepper.  Cover and refrigerate for at least one hour to
 allow flavors the develop.  This is also a good sauce for grilled or
 sautéed fish. You can substitute fresh cilantro, parsley or chives for
 the basil.