Broiled Crab Cakes with Chive and Caper Sauce

• 1/2 cup minced green onions
• 1/2 cup finely chopped celery
• 1/4 cup mayonnaise
• 1/4 cup minced fresh basil
• 4 teaspoons fresh lemon juice
• 1 tablespoon Old Bay seasoning
• 2 teaspoons Dijon mustard
• 1 pound crabmeat, picked over
• 3 cups fresh breadcrumbs made from crustless French bread
• 2 large egg yolks, beaten to blend
• 1/4 cup vegetable oil
• Chive and Caper Sauce
• 40 small basil sprigs

1. Mix first 7 ingredients in medium bowl.
2. Add crabmeat; toss.
3. Fold in 1 cup breadcrumbs.
4. Season with pepper.
5. Mix in yolks.
6. Place 2 cups breadcrumbs on plate.
7. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
8. Coat each crab cake with breadcrumbs.
9. Cover; chill at least 1 hour.
10. (Can be made 1 day ahead.
11. Keep refrigerated.)
12. Position rack 6 inches below broiler and preheat broiler.
13. Brush 2 baking sheets with oil.
14. Arrange crab cakes on baking sheets, spacing evenly.
15. Broil until golden brown and cooked through, about 3 minutes per side.
16. (Can be cooked 30 minutes before serving.
17. Keep warm in 300F.
18. oven.)
19. Transfer crab cakes to platter.
20. Top each with dollop of sauce and basil sprig.

green onions, celery, mayonnaise, fresh basil, lemon juice, bay seasoning, mustard, crabmeat, fresh breadcrumbs, egg yolks, vegetable oil, chive, basil

Taken from www.epicurious.com/recipes/food/views/broiled-crab-cakes-with-chive-and-caper-sauce-102625 (may not work)