Mini Crab Cakes with Basil Mayonnaise
For the Basil Mayonnaise:
  • 40 fresh whole basil leaves
  • 1½ cups mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • ¼ teaspoon cayenne pepper
For the Crab cakes:
  • 2 Tablespoons olive oil
  • 2 stalks of celery, finely chopped
  • ⅔ cup of onion, finely chopped
  • 1 pound lump crabmeat (we use canned crabmeat for this)
  • ⅔ cups breadcrumbs
  • 1 Tablespoon chopped fresh chives
  • 1 Tablespoon chopped fresh parsley
To Cook the Crab Cakes:
  • 6 Tablespoons flour
  • 3 large eggs
  • 2 cups breadcrumbs
  • 2 Tablespoons vegetable oil
Prepare the Basil Mayonnaise:
  1. Blanch the basil in boiling water for 30 seconds, and then plunge into an ice bath to cool. Drain and pat dry with paper towels. Finely chop the basil.
  2. Mix together the remaining ingredients along with the chopped basil. Set aside ½ cup of basil mayonnaise to use in the crab cakes. The rest can be placed into a serving container.
Prep the Carb Cakes
  1. Heat 2 tablespoons olive oil over medium heat, and saute the chopped celery and onion until tender (about 5 minutes). Transfer to a large bowl.
  2. Add in the remaining crab cakes ingredients- stirring together to combine.
  3. Use a ⅓ measuring cup, scoop crab mixture and form round cakes using your hands. Place onto a baking sheet.
Cook the Crab Cakes:
  1. Place flour in a small bowl, whisk together the 3 large eggs in a 2nd bowl, and place 2 cups of breadcrumbs in a 3rd bowl.
  2. Take each crab cake, dip both sides in the flour, then the beaten egg, and coat both sides with the breadcrumbs, returning to the baking sheet.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add crab cakes in batches, cooking until golden brown on both sides (about 5 minutes per side).
  4. Serve warm with basil mayonnaise for dipping.
Recipe by MomOf6 at