broiled crab cakes

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.

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.

Broiled Crab Cakes