Blue Crab Cakes with Fresh Basil Aïoli

Name: Blue Crab Cakes with Fresh Basil Aïoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Fresh Basil Aïoli; 1 teaspoons freshly ground black pepper; 59 milliliters butter, divided; 6 servings Corn, Tomato, and Avocado Salsa; 1 teaspoon dry mustard; 1 large egg; 237 milliliters Italian-seasoned breadcrumbs; 454 grams lump crabmeat, picked and drained; 59 milliliters mayonnaise; 1 teaspoon paprika; 1 teaspoons salt; 2 teaspoons Worcestershire sauce

Blue Crab Cakes with Fresh Basil Aïoli might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This pescatarian recipe has 359 calories, 20g of protein, and 18g of fat per serving. This recipe serves 6. Head to the store and pick up italian-seasoned breadcrumbs, pepper, paprika, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Breadcrumbs

Butter

Crab

Equipment you will use

Frying Pan

Bowl

Add half of crab cakes, and saut 3 minutes on each side or until golden brown. Repeat with remaining butter and crab cakes.

Ingredients you will need

Butter

Crab

Serve with Fresh Basil Aoli and Corn, Tomato, and Avocado Salsa.

Ingredients you will need

Fresh Basil

Avocado

Tomato

Salsa

Corn

Equipment

Frying Pan

Bowl

Ingredients

Servings:

6servings

Fresh Basil Aïoli 1teaspoons

freshly ground black pepper 59milliliters

butter, divided 6servings

Corn, Tomato, and Avocado Salsa 1teaspoon

dry mustard 1large

egg 237milliliters

Italian-seasoned breadcrumbs 454grams

lump crabmeat, picked and drained 59milliliters

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.