Crab Cakes with Tomato Salsa

• 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

1. Mix first 9 ingredients in large bowl.
2. Season with salt and pepper.
3. Mix in 1/4 cup breadcrumbs and egg.
4. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each.
5. (Can be made 6 hours ahead.
6. Cover; chill.)
7. Place 3 cups breadcrumbs in shallow dish.
8. Coat crab cakes in breadcrumbs, pressing to adhere.
9. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat.
10. Add 4 crab cakes and cook until golden brown, about 4 minutes per side.
11. Repeat with remaining butter, oil and crab cakes.
12. Divide among 4 plates.
13. Serve with salsa.

fresh crabmeat, red bell pepper, green onions, fresh basil, lemon juice, mayonnaise, mustard, hot pepper, worcestershire sauce, fresh breadcrumbs, egg, butter, vegetable oil, tomato salsa

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-tomato-salsa-5719 (may not work)