Blue Crab Cakes with Fresh Basil Aïoli

Coastal Living
Makes 6 servings


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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


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.

Created date

June 2005