Crab-Corn Cakes with Basil-Jalapeno Sauce | Paula Deen

Ingredients

• 3 tablespoons unsalted butter
• 4 scallions
• 1 clove garlic
• 1 pound crab claw meat
• 1/2 cup frozen corn
• 1/2 cup dried bread crumbs
• 1 egg
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons chopped fresh parsley leaves
• Freshly ground black pepper
• 2 tablespoons Vegetable oil
• 1/3 cup yellow cornmeal
• 1/2 cup mayonnaise
• 1 jalapeño
• 2 tablespoons chopped fresh basil leaves
• 2 teaspoons capers
• 1 1/2 teaspoons freshly squeezed lemon juice
• Pinch salt