These crab cakes are amazingly tender and moist because of the generous proportion of meat. The restaurant uses a combination of claw and backfin meat from Atlantic blue crabs.

　　

Ingredients

Makes 6 main-course servings

　　1 tablespoon finely chopped scallion

　　1 tablespoon finely chopped red bell pepper

　　1 teaspoon minced garlic

　　1 1/4 sticks (5 oz) unsalted butter, melted

　　2 tablespoons all-purpose flour

　　3/4 cup heavy cream

　　1 large egg yolk, lightly beaten

　　2 tablespoons finely chopped fresh basil

　　1 tablespoon Dijon mustard

　　2 teaspoons Sriracha hot chile sauce

　　1 teaspoon fresh lemon juice

　　1 teaspoon salt

　　8 slices firm whole-wheat sandwich bread, cut into 1-inch pieces

　　1/4 cup finely chopped fresh chives

　　1/4 cup finely chopped fresh parsley

　　1 teaspoon black pepper

　　2 lb jumbo lump crabmeat, picked over

　　

Step 1

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 2

Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.) Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.

　　

Step 3

While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.

　　

Step 4

Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.

　　

Step 5

Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.