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1
Make the cakes: put the crabmeat on a cutting board and chop it into small pieces-no piece of crab should be larger than the size of a pea (it is important to chop the crab so you get a nice tight pack in the mold without air spaces).
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2
Transfer crabmeat to a bowl; add in garlic, shallots, chives, basil, and pepper to taste.
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3
Set 4 ring molds on a work surface; divide crab mixture among molds, packing the crab as tightly as you can into each mold with your fingers or the back of a spoon.
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4
Put the bread crumbs on a plate; leaving the crabmeat in the mold, use a spoon to generously spread an even layer of egg wash on the crabmeat.
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5
Turn the mold upside down (egg-washed side down) onto the plate of bread crumbs.
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6
If the crabmeat is not even with the edge of the mold on both sides, push down on the crabmeat with your fingers so the egg-washed side makes contact with the bread crumbs.
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7
Generously spoon the egg wash over the unbreaded side of the mold, and turn the mold upside down again to bread-crumb the other side, pushing down on the crabmeat if needed to make contact with the crumbs.
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8
Both top and bottom sides of the crabmeat in the mold should be evenly covered with a layer of egg wash and crumbs; set the mold aside and repeat with the remaining molds.
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9
Set a large nonstick skillet over med-high heat; add in the oil; when skillet is hot, pick up a mold and place in the pan, then use your fingers to carefully push the crab cake out of the mold, removing the mold from the pan.
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10
Repeat with the remaining molds; cook the crab cakes until browned on the first side, about 1 minute, then very carefully turn them over, using a spatula, and brown the second side, about 1 minute.
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11
Set out 4 plates and set a crab cake on each plate; suggested to serve with Clam Aioli ladled around each cake, sprinkled with chives.
