Cooking With Rena Lee

To prepare the aioli, squeeze the garlic cloves to extract all of the roasted garlic.
In a blender or food processor, combine the roasted garlic, egg yolks, 1/4 cup of the chopped basil, sea salt, and juice from the 1/2 lemon (about 1 tbsp). Pulse till smooth.
With the machine running, gradually add the olive oil, first in drops, and then in a thin stream, and process until creamy and thick. Add the remaining 1/4 cup chopped basil; pulse to incorporate. Use immediately or cover and refrigerate for up to 3 days.
To prepare the cucumber salad, combine the cucumber, chiles, and the diced red bell pepper in a bowl.
In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, ginger, the 1/4 tsp minced garlic, and the red pepper flakes. Pour over the cucumber mixture and toss to combine.
Let stand at room temperature for at least 15-20 minutes before serving, or store in the refrigerator for up to 3 hours. The longer the salad sits, the more flavorful the cucumbers become.
In a large bowl, mix together the crabmeat, the 1 1/2 cups panko, the finely chopped red, yellow, and green bell peppers, the celery, and the green onions.
In a small bowl, whisk the mayonnaise together with the remaining 1 tbsp minced garlic, the minced basil, the zest and juice from the remaining lemon, the salt, and the pepper. For the mayonnaise mixture into the crab mixture.
Line a baking sheet with wax paper. With dry hands, shape the crab mixture into 16-20 mounds for appetizers or 8-10 mounds for entree servings. Gently form the mounds into patties.
Line up 3 shallow bowls. Put the beaten egg white in one bowl, the flour in the second, and the remaining 3/4 cup panko in the third. Dredge the crab cakes in the flour, tapping to remove the excess, then dip in the egg wash.
Finally, roll them in the panko until fully coated on all sides.
In a large, heavy skillet, heat 2-3 inches oil over high heat to 375`F; it should be hot and bubbly. Working in small batches, fry the crab cakes for 1 minute on each side, or until golden brown and crisp.
Using a slotted spoon, transfer to paper towels to drain. Move to a baking dish and place in a low oven to keep warm until all the crab cakes are done.
Serve the crab cakes with the cucumber salad on the side. The aioli can be served on top or in a bowl along side for dipping. Garnish the crab cakes with a sprinkling of chopped chives.

Crabby Crab Cakes

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