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Broiled Crab Cakes

 

 

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup minced fresh basil
4 teaspoons fresh lemon juice
1 tablespoon Old Bay seasoning
2 teaspoons Dijon mustard
1 pound crab meat, picked over
3 cups fresh bread crumbs, made from french bread
2 large egg yolks, beaten slightly
1/4 cup vegetable oil

 

Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.

Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch diameter patties. Coat each crab cake with bread crumbs. Cover; chill at least 1 hour (can be made 1 day ahead and kept refrigerated).

Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. Transfer to a platter and serve with Chive Caper Sauce.

 


 

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