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•    2 c small diced white bread
•    2 c prepared mayonnaise
•    4 egg yolks
•    4 T chopped parsley leaves
•    2 Tminced chives
•    4 teaspoons Dijon mustard
•    Dash hot red pepper sauce
•    1 lemon, juiced
•    Gray salt
•    Freshly ground black pepper
•    2 pounds jumbo crabmeat
•    8 T butter
•    1 tablespoon crab boil seasoning (recommended: Old Bay)
In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.  Preheat the oven to 425 degrees F.  Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.   Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.