2) Use a round biscuit cutter to portion 4 to 6 crab cakes. Sear the crab cakes in a saute pan for 2 minute on each side.
For the sauce:
1) Saute the roasted red pepper and basil leaves in olive oil until the basil leaves become wilted.
2) Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon juice.
3) Add salt, black pepper and garlic to taste while processing. Serve the sauce with the crab cakes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.