Maryland Crab Cakes with Basil Aioli
(Delicous Crab Cakes served with a garlic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody, Red Lion Hotel)

Crab Cakes:

1 lb crabmeat (preferably Blue crab)
1/2 cup crushed saltine crackers 1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)

Basil Aioli Dipping Sauce:

2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional) or ground cayenne pepper (optional)

In a large bowl, mix crabmeat, crushed crackers, eggs, mayonnaise and seasonings. Gently mix everything together and shape into crab cakes. Saute cakes in a little oil for about five minutes on each side or until golden brown. To prepare aioli, place egg yolks, garlic and basil in a blender. Start the blender and slowly add oil. When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne. Serve the aioli on the side as a dipping sauce.