Ingredients
1/2
cup minced green onions
1/2
cup finely chopped celery
1/4
cup minced fresh basil
1
pound crabmeat, picked over
3
cups fresh breadcrumbs made from crustless French bread
2
large egg yolks, beaten to blend
Directions
1.
Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
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.)
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.)
4.
Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.
New-York Restaurants
