Blue Crab Cakes with Fresh Basil Aïoli

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

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.