Recipe - Crab cakes and fresh aioli basil topping

Crab Cakes

Combine in a large mixing bowl:

1 lb. lump crab meat, drained, and inspected for shells

1 large egg, slightly beaten

¼ c. green onion, chopped

¼ c. fresh flat leaf parsley, chopped

¼ c. mayonnaise

1 T. Dijon mustard

2 T. dry breadcrumbs

1 t. Old Bay seasoning

1/8 t. pepper

Mix together gently with a fork or with hands.  If you have time, cover with plastic wrap and chill this for several hours, as this helps the flavor and consistency.  Using an ice cream scoop, measure out  2 oz. portions (¼ c.).  Flatten slightly and shape into small pucks.  The cakes should be about ½-¾" thick. Place in a hot (beginning to smoke)  heavy skillet that has been lightly greased with olive oil.  Brown on each side.  (You may like to add additional cooking time by then placing skillet in  a preheated 350° oven for 5-8 minutes, but note that this will result in drier cakes.)

Fresh Basil Aioli 

20 large leaves of sweet basil, chopped fine

½ t. minced garlic

1 t. lemon juice

1 cup Hellman's Light mayonnaise 

Place all ingredients into blender or food processor and process until basil is just visible as tiny specks and mayonnaise is green.  (I have also found that my stick blender is great for this!)  Chill until ready for use.