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Blue Crab Cakes with Fresh Basil Aïoli

Yield Makes 6 servings


  • 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

How to Make It

  1. 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.