Ingredients

• 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

Instructions

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