- 1 pound fresh crabmeat
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 3 tablespoons chopped fresh basil
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot pepper sauce
- Dash of Worcestershire sauce
- 3 1/4 cups fresh breadcrumbs from crustless French bread
- 1 large egg
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons vegetable oil
- Tomato salsa
- Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
- Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.