1/2 c. minced green onions
1/2 c. minced celery
1/4 c. mayonnaise
1/4 c. fresh basil
4 t. lemon juice
1 T. Old Bay Seasoning

2 t. Dijon mustard
1 pound crabmeat
3 c. fresh bread crumbs made from crustless French bread, divided
Fresh pepper
2 lg. egg yolks, beaten to blend

1/4 c. Vegetable oil

1. Mix onions, celery, mayonnaise, basil, lemon juice, old bay seasoning and mustard.
2. Add crabmeat and toss.
3. Fold in 1 c. bread crumbs
4. Season with pepper
5. Mix in yolks
6. Place remaining 2 cups of bread crumbs on plate
7. Using 1 T. crab mixture, form 1 inch diameter patties
8. Coat each patty with bread crumbs
9. Cover; chill at least one hour
10. Preheat broiler
11. Brush cookie sheets with vegetable oil. Arrange crab cakes on baking sheets, spacing evenly
12. Place under broiler 6" below. Broil until golden brown, about 3 minutes per side

Sauce

1 c. mayonnaise
1/4 c. parsley
1/4. c. fresh chives
2 T. minced shallot
2 T. lemon juice
1/2 t. hot pepper sauce
2 T. drained capers
salt and papper

1. Mix mayonnaise, parsley, chives, shallot, lemon juice and pepper sauce in food processor until pale green and well blended
2. Transfer to small bowl
3. Stir in capers
4. Season to taste with salt and pepper
5. Chill

Makes 40.

Note: I recently made these using dried plain breadcrumbs and they were fine with the exception that they did not require nearly as much breadcrumbs. I would suggest that when using dried crumbs, the amount added to the crab mixture be cut to 1/2 cup and the amount necessary to coat the crab cakes be cut to about 1 cup.

Also I used a 1 T. plastic measuring spoon into which I pressed the crab mixture. It easily slid out of the spoon and when pressed flat slightly was the perfect size.