Bambou Crab Cakes

1. 1

   In a large bowl, gently mix the crabmeat, mayonnaise, red bell pepper, onion, Old Bay Seasoning, salt and pepper.

2. 2

   Stir in 1 cup of the bread crumbs and shape the mixture into eight 4-inch crab cakes.

3. 3

   Spread the remaining 1 cup of bread crumbs on a plate and coat each cake with the crumbs.

4. 4

   Set the crab cakes on a baking sheet, cover and refrigerate for at least 20 minutes or up to 4 hours.

5. 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.

6. 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.

7. 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.

8. 8

   Meanwhile, in a small nonreactive skillet, combine the balsamic vinegar and molasses and simmer over low heat until slightly thickened, about 2 minutes.

9. 9

   Arrange the tomato slices in the center of 8 plates and set the crab cakes on top.

10. 10

    Garnish with a basil sprig.

11. 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.

* Per serving · 4 servings · Values may vary.