Blue Crab Cakes with Fresh Basil Aïoli

Yield: Makes 6 servings

Ingredients

• 1  cup  Italian-seasoned breadcrumbs
• 1  large egg
• 1/4  cup  mayonnaise
• 2  teaspoons  Worcestershire sauce
• 1  teaspoon  dry mustard
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1  teaspoon  paprika
• 1  pound  lump crabmeat, picked and drained
• 1/4  cup  butter, divided
• Fresh Basil Aïoli
• Corn, Tomato, and Avocado Salsa

Preparation

Combine breadcrumbs and next 7 ingredients in a large bowl. Fold in crab. Shape into 6 (3-inch) cakes. Melt 2 tablespoons butter in a large skillet over medium heat. Add half of crab cakes, and sauté 3 minutes on each side or until golden brown. Repeat with remaining butter and crab cakes. Serve with Fresh Basil Aïoli and Corn, Tomato, and Avocado Salsa.