When I spoke with Nicole Aloni, world-renowned chef and cookbook author, on the phone a few weeks ago, she spoke a lot about her crab cake recipe. She said these are simple, delicious, and perfect for making ahead of time for the refrigerator or freezer.

This recipe comes from Nicole’s Cooking For Company cookbook. This book is a fabulous resource that I can’t recommend enough.

Nicole Aloni’s Crab Cakes

• 1/2 pound lump crabmeat
• 1/4 c. minced scallions
• 1/4 c. finely diced red bell pepper
• 1 1/2 t. minced fresh basil or cilantro
• 2 - 3 T. mayonnaise
• 1 1/4 t. fresh lemon juice
• 1/8 t. dry mustard
• 1/8 t. Dijon mustard
• 3/4 T. Old Bay seasoning
• 1/2 egg, slightly beaten
• 4 T. panko or fine bread or cracker crumbs
• Kosher salt and freshly ground coarse black pepper, to taste

1. Pick through the crabmeat to remove any cartilage, being careful not to break down the chunks. Combine the crabmeat, all of the minced vegetables and the basil or cilantro in a large bowl.

2. In a second bowl, combine the mayonnaise, lemon juice, mustards and seasoning. Gently fold this into the crab mixture. Fold in the egg. Sprinkle in 2 tablespoons of the crumbs, salt and pepper and fold together, being careful to leave the crab chunks. You should have a moist, but manageable mixture. If it is too sloppy to form, add a little more crumbs.

3. Form into 16 to 20 bite-size cakes (about 1 inch in diameter). Press the remaining crumbs onto all sides of the cakes. Place on a flat tray, wrap and refrigerate for 1 hour to overnight before cooking.

4. Preheat the broiler. Place the cakes on a greased baking sheet. Broil for a total of 3 to 5 minutes, flipping once. They can then be held warm in the oven for up to 30 minutes. To serve, top each crab cake with a dollop of the sauce and an herb leaf.

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