Crab Cakes with Basil Aioli
| Yield: | 4 Servings |
| Categories: |
| 12 | oz | Crabmeat |
| 1/4 | c | Roasted red peppers from jar; minced |
| 1 1/2 | ts | Lemon peel; grated |
| 3 | c | Fresh breadcrumbs; (8 ounces French Bread) |
| 2 | lg | Egg yolks |
| All purpose flour | ||
| 2 | Egg whites; beaten just until foamy | |
| 3 | tb | Butter |
| BASIL AIOLI | ||
| 3/4 | c | Mayonnaise |
| 1/2 | c | Fresh basil; finely chopped |
| 1 | tb | Fresh lemon juice |
| 1 1/2 | ts | Garlic; minced |
| 1 1/2 | ts | Lemon peel; grated |
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