Crab Cakes with Aioli

We don't live near the coast anymore but that's no excuse not to have crab cakes! These are made with canned crab meat but those of you who live near the coast should use fresh crab.

2 6oz cans lump crab meat
20 buttery crackers (Ritz or Keebler Club work well)
2 eggs, slightly beaten
1/2-1 tspn Old Bay Seasoning
1/2 cup breadcrumbs (or more cracker crumbs if done in a food processor)
1/2 cup oil for frying

Crush the crackers and toss into a mixing bowl with the crab meat and Old Bay. Add in the eggs and stir to combine. Shape into 4 patties and coat in bread crumbs. Set aside.

Heat the oil over medium heat. Add in patties and cook until browned on each side, about 3-5 minutes.

Serve with garlic aioli (below). I like my crab cake in a sandwich with lettuce and tomato. You can also shape them into about 16 fritters and serve as an appetizer.

Aioli

3/4 cup mayonnaise
1 garlic clove, minced
1-2 Tbspns lemon juice

Mix until combined.

Homemade Pesto

Tis the season for lots of fresh garden herbs and greens. At the farmer's market this weekend, I scored a huge bunch of basil so, I decided, what would be better than making homemade pesto?

2 cups of fresh basil
5-6 cloves of smashed or chopped garlic
1/2 cup chopped nuts (walnut or pine nuts are traditional)
3/4 cup olive oil
2-3 big pinches of salt
1 pinch black pepper

Put the basil and garlic in the food processor and pulse until it's chopped well and the garlic looks evenly distributed. Add in the chopped nuts. Turn on the processor and slowly pour in the oil until it emulsifies and is smooth. Add in the salt and pepper and give it a quick spin. Taste and edit if needed with more salt/pepper or oil. Pour into a prepared jar and refrigerate. Should keep for 3-4 months. Use over pasta (hot or cold), in salad dressings, to toss veggies in, in soup (tomato in particular), on pizza, or anything else where fresh basil is needed.

*Note, I don't put cheese in mine...that is because 1.) I'm lactose intolerant and I live with a cheese harlot who likes more cheese than I can digest and 2.) cheese goes bad so leaving it out lets the pesto last longer without preservatives. :)