Crab Cakes With Herbed Mayonnaise

• nonstick vegetable cooking spray
• 1/2 cup minced green onion
• 1/2 cup finely chopped celery
• 1/4 cup mayonnaise
• 2 tablespoons minced fresh tarragon
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 1 lb fresh crabmeat, picked over for shells
• 4 cups fresh breadcrumbs made from crustless French bread
• 2 large egg yolks, beaten to blend
• basil sprig (to garnish)

1. Spray 2 baking sheets with nonstick spray.
2. Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
3. Add in crabmeat, then 1 1/2 cups breadcrumbs.
4. Stir in egg yolks.
5. Place 2 1/2 cups breadcrumbs in a shallow bowl.
6. Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
7. Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
8. Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
9. Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

nonstick vegetable cooking spray, green onion, celery, mayonnaise, tarragon, bay seasoning, mustard, lemon juice, fresh crabmeat, fresh breadcrumbs, egg yolks, basil

Taken from www.food.com/recipe/crab-cakes-with-herbed-mayonnaise-282377 (may not work)