Crab Cakes

1 lb lump crabmeat
3 tbsp olive oil
1/2 cup finely chopped green onions
3 egg yolks
2 tbsp dry breadcrumbs
2 tbsp finely chopped fresh herbs (equal dill, parsley, tarragon, chives)
1 tbsp Dijon mustard
1 tbsp mayonnaise,
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1/2 tsp salt
Fresh ground pepper to taste

1. Preheat oven 350 F.
2. Place crabbeat in sieve; pice through and remove cartilage. Press firm to remove liquid. Transfer to large bowl.
3. Skillet - heat 1 tbsp oil over med. heat. Add green onions and cook for 2 mins till soft. Cool.
4. Add cooked onions, egg yolks, bread crumbs, herbs, mustard, mayonnaice, Tabasco and Worcestershire sauces, salt and pepper to crab. Stir mix till well combined, breaking up lumps of crabmeat with fingers.
5. Divide crab mixture into 8 round patties, 1/2" thick.
6. Large skillet - heat half of remaining oil over med-high heat and cook crab cakes in batches.

TBC....