Bambou Crab Cakes

• 1 1/2 pounds fresh lump crabmeat, picked over
• 3/4 cup mayonnaise
• 1/3 cup chopped red bell pepper
• 1/3 cup finely chopped red onion
• 1 1/2 teaspoons Old Bay Seasoning
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 cups fresh bread crumbs
• 3 tablespoons unsalted butter
• 1/4 cup vegetable oil
• 1/4 cup balsamic vinegar
• 1/4 cup unsulphured molasses
• 3 medium tomatoes, sliced crosswise 1/4 inch thick
• 8 fresh basil sprigs
• 1 tablespoon plus 1 teaspoon Chive Oil

1. In a large bowl, gently mix the crabmeat, mayonnaise, red bell pepper, onion, Old Bay Seasoning, salt and pepper.
2. Stir in 1 cup of the bread crumbs and shape the mixture into eight 4-inch crab cakes.
3. Spread the remaining 1 cup of bread crumbs on a plate and coat each cake with the crumbs.
4. Set the crab cakes on a baking sheet, cover and refrigerate for at least 20 minutes or up to 4 hours.
5. In a large skillet, melt 1 1/2 tablespoons of the butter in a 2 tablespoons of the butter in 2 tablespoons of the oil.
6. Add 4 of the crab cakes to the skillet and cook over moderate heat, turning once, until crusty, golden brown and heated through, about 10 minutes.
7. Transfer to a baking sheet and keep warm in a low oven while you cook the remaining crab cakes in the remaining butter and oil.
8. Meanwhile, in a small nonreactive skillet, combine the balsamic vinegar and molasses and simmer over low heat until slightly thickened, about 2 minutes.
9. Arrange the tomato slices in the center of 8 plates and set the crab cakes on top.
10. Garnish with a basil sprig.
11. Drizzle 2 teaspoons of the molasses glaze and 1/2 teaspoons of the molasses glaze and 1/2 teaspoon of the Chive Oil around each serving.

lump crabmeat, mayonnaise, red bell pepper, red onion, bay seasoning, kosher salt, freshly ground pepper, bread crumbs, unsalted butter, vegetable oil, balsamic vinegar, molasses, tomatoes, basil sprigs, chive oil

Taken from www.foodandwine.com/recipes/bambou-crab-cakes (may not work)