Crab Cakes

Servings: 6 servings Source:

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

Directions

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.