1- 1/2" slice firm sour dough bread, torn into pieces
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 egg yolk
8 ounces (1/2 pound) lump crab meat
1 tablespoon minced chives
1 1/2 tablespoons butter
How to make it
Place pecans and torn bread in a food processor. Pulse until pecans are finely chopped and bread is crumbly.
In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, so not to break up crab meat to much. Stir in just enough of pecan-bread crumbs to help bind the mixture but not to take away from the crab,
Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 3 inches in diameter. Dredge crab cakes in crumbs, pressing gently just to help mixture adhere.
In a medium skillet, melt butter over a medium-low heat. Add crab cakes, for about 2-3 minutes , turn over once, and cook second side about 2 minutes, until they are hot in center and nicely browned on both sides.