Broiled Crab Cakes with Chive and Caper SauceNoel Barnhurst
Recipe information
Yield
Makes about 40
Ingredients
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 crabmeat, picked over
3 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
1/4 cup vegetable oil
40 small basil sprigs
Preparation
Step 1
Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
Step 2
Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
Step 3
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. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
Step 4
Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.
