Ingredients
1
tbsp finely chopped scallion
1
tbsp finely chopped red bell pepper
1
1/4 sticks (5 oz) unsalted butter, melted
1
large egg yolk, lightly beaten
2
tbsp finely chopped fresh basil
2
tsp Sriracha hot chile sauce
8
slices firm whole-wheat sandwich bread, cut into 1-inch pieces
1/4
cup finely chopped fresh chives
1/4
cup finely chopped fresh parsley
2
lb jumbo lump crabmeat, picked over
Directions
1.
Put oven rack in middle position and preheat oven to 425°F.
2.
Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.) Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.
3.
While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.
4.
Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.
5.
Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.
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