Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.
Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.
Season mixture to taste with salt and pepper. Mix very gently so not to crush all the crab meat - you want nice & chunky.
Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one good hour.
NOTE: the crab cakes (up to this point) and the mayonnaise can all be made up to one day ahead.
Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each crab cake with flour. Dip into beaten egg, then into bread crumbs, coating completely.
Heat 1 tbsp vegetable oil in large skillet over medium heat.
Editor's Note: Be sure the oil and skillet are hot when you add the crab cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.
Add crab cakes in batches: cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side.
Serve the crab cakes with the basil mayonnaise. (See below).
Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.
Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.
Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Set aside 1/2 cup for the crab cakes. Mix basil into remaining mayonnaise.
Submitted by: Kathy Palmer
