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1
In a large bowl, gently mix the crabmeat, mayonnaise, red bell pepper, onion, Old Bay Seasoning, salt and pepper.
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2
Stir in 1 cup of the bread crumbs and shape the mixture into eight 4-inch crab cakes.
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3
Spread the remaining 1 cup of bread crumbs on a plate and coat each cake with the crumbs.
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4
Set the crab cakes on a baking sheet, cover and refrigerate for at least 20 minutes or up to 4 hours.
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5
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.
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6
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.
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7
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.
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8
Meanwhile, in a small nonreactive skillet, combine the balsamic vinegar and molasses and simmer over low heat until slightly thickened, about 2 minutes.
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9
Arrange the tomato slices in the center of 8 plates and set the crab cakes on top.
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10
Garnish with a basil sprig.
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11
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.
