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Steps
1
Heat oven to 425°F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
2
Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
3
In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
4
Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.
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No fresh herbs? Use 2 teaspoons dried parsley for the 2 tablespoons fresh and 1 teaspoon dried chives for the tablespoon fresh chives.
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