Instructions: Combine crab meat and cilantro, if using, basil aioli and lemon peel in a large bowl. Mix in 1 1/2 cups of bread crumbs. Season to taste with salt and pepper. Mix in yolks. Mixture will be soft.

Form crab mixture into eight 3/4 inch thick cakes, about 1/4 cup each. Coat cakes on both sides with flour. Shake off excess. Brush both sides with beaten egg whites. Roll in remaining bread crumbs. Chill for two to six hours.

Warm butter in a heavy skillet. Cook approximately five minutes until warmed through and golden brown. Serve with aioli sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.