- 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
- In a large bowl, gently mix the crabmeat, mayonnaise, red bell pepper, onion, Old Bay Seasoning, salt and pepper. Stir in 1 cup of the bread crumbs and shape the mixture into eight 4-inch crab cakes. Spread the remaining 1 cup of bread crumbs on a plate and coat each cake with the crumbs. Set the crab cakes on a baking sheet, cover and refrigerate for at least 20 minutes or up to 4 hours.
- 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. 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. 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.
- Meanwhile, in a small nonreactive skillet, combine the balsamic vinegar and molasses and simmer over low heat until slightly thickened, about 2 minutes.
- Arrange the tomato slices in the center of 8 plates and set the crab cakes on top. Garnish with a basil sprig. 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.
Contributed By Photo Published June 1997