Crab Cakes

• 1 tablespoon finely chopped scallion
• 1 tablespoon finely chopped red bell pepper
• 1 teaspoon minced garlic
• 1 1/4 sticks (5 oz) unsalted butter, melted
• 2 tablespoons all-purpose flour
• 3/4 cup heavy cream
• 1 large egg yolk, lightly beaten
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon Dijon mustard
• 2 teaspoons Sriracha hot chile sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 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
• 1 teaspoon black pepper
• 2 lb jumbo lump crabmeat, picked over

1. Put oven rack in middle position and preheat oven to 425u0b0F.
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.

scallion, red bell pepper, garlic, unsalted butter, flour, heavy cream, egg yolk, fresh basil, mustard, chile sauce, lemon juice, salt, bread, fresh chives, fresh parsley, black pepper, jumbo lump crabmeat

Taken from www.epicurious.com/recipes/food/views/crab-cakes-231184 (may not work)