FOR BASIL MAYONNAISE: Blanch basil leaves in saucepan of boiling
water for 30 seconds. Drainage. Transfer leaves to medium bowl filled
with ice water to coolheaded. Pat dry on paper towels. Finely chop basil.
Mix mayonnaise, mustard, lemon succus, and cayenne unitedly. Set aside
1/2 cup mayonnaise for the crab cakes. Mix basil into remainder and
refrigerate.

FOR CRAB CAKES: Heat olive oil in large heavy skillet over medium
oestrus. Add celery and onion and saute until tenderise, astir 5 proceedings.
Transfer to a large trough. Stir in crabmeat, 2/3 cup breadcrumbs,
chopped schnittlaugh, and reserved mayonnaise. Season to taste with salt
and peppercorn. Victimisation 1/3 cup for each, form into xii 2 1/2" cakes.
Arrange cakes on a baking rag.

Place flour in a small roll. Whisk eggs in another stadium. Place
unexpended 2 cups breadcrumbs in a third roll. Bread each cake in the
following ordering: flour, egg, then breadcrumbs. Passion 1 tablespoon oil
in large skillet over medium passion. Add crab cakes in batches,
cooking until prosperous, adding more oil as requisite. Serve with basil
mayonnaise.

Per serving: 667 Calories; 57g Fat (76% calories from fat); 20g
Protein; 20g Sugar; 182mg Cholesterol; 687mg Sodium