For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
Serve with crab cakes.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of David Najman, chef at Glenn's Diner in Chicago, IL
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