ALMOND BASIL CRAB CAKES

Nancys-Crab-Cakes_BIG

 

ALMOND BASIL CRAB CAKES
Gus Silivos

¼ cup mayonnaise
1 egg white, beaten
2 tsp. Dijon mustard
2 tsp. Lea & Perrin sauce
¼ tsp. kosher salt
¼ tsp. black pepper
1-2 dashes Tabasco
¼ cup Panko bread crumbs
¼ cup toasted sliced almonds, finely chopped
2 Tbsp. chopped fresh basil
8 oz. jumbo lump blue crab meat
2 tsp. canola oil

In a bowl, mix together the first 7 ingredients. Add and toss next 3 ingredients. Add crab meat and incorporate gently being careful not to break up too much. Separate into four cakes. Heat sauté pan and add canola oil. Add crab cakes and cook until brown on each side and heated through. Serve with Yogurt/Caper Sauce.

Yogurt/Caper Sauce:
1/3 cup Greek yogurt
2 Tbsp. chopped fresh basil
2 tsp. minced capers
1 tsp. minced garlic
½ tsp. fresh lemon juice
Black pepper to taste

Mix ingredients together.