Crab Cakes With Herbed Mayonnaise - cooking recipe

Ingredients

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)

Preparation

Spray 2 baking sheets with nonstick spray.
Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
Add in crabmeat, then 1 1/2 cups breadcrumbs.
Stir in egg yolks.
Place 2 1/2 cups breadcrumbs in a shallow bowl.
Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
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.
Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.