Bambou Crab Cakes

Directions

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.