Zubereitung

1. 1

   Combine crabmeat, red peppers, and 3 tablespoons of the basil aioli and lemon zest in a large bowl.

2. 2

   Mix in 1 1/3 cups of breadcrumbs. Season to taste with salt and pepper.

3. 3

   Mix in the yolks, don't worry the mixture will be soft

4. 4

   Form the crab mixture into small little cakes about 1 inch in diameter. I like to make these very mini but you can make 4 cakes, regular crab cakes sized.Coat the cakes on both sides with flour and shake off the excess.

5. 5

   Brush both of the sides with the beaten egg whites

6. 6

   Cover the cakes and chill for 2 hours.Melt butter in a skillet. Cook cakes two at a time until golden brown and cooked all the way through. Roughly 5 minutes per side.Basil Aioli

7. 7

   Mix all ingredients in a medium bowl.