INGREDIENTS
1 1/2 lbs. lump crabmeat
3/4 cup mayonnaise
1/3 cup chopped red bell pepper
1/3 cup finely chopped red onion
1 1/2 tsp. Old Bay Seasoning
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 cups fresh bread crumbs
3 TBSP. unsalted butter
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup unsulphured molasses
3 medium tomatoes, sliced 1/4-inch thick
8 fresh basil sprigs
1 TBSP. plus 1 tsp. Chive Oil
DIRECTIONS
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 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 TBSP. of the butter in 2 TBSP. 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.
In a small non-reactive skillet, combine the balsamic vinegar and molasses.
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 tsp. of the molasses glaze and 1/2 tsp. of the molasses glaze and 1/2 tsp. of the Chive Oil around each serving.
