Maryland Crab Cake Sandwiches

1. Mix mayonnaise, Old Bay Seasoning, Worcestershire sauce, Dijon mustard, lemon juice, eggs, scallions, Tabasco sauce and salt in a large bowl with wire whisk until well blended. Add crabmeat, third at a time, stir gently with a spatula so crabmeat is not broken up. Divide crab mixture into 12 crab cakes. 2. Coat both sides of each crab cake in ground cereal. 3. Heat half of the clarified butter in large skillet to medium heat (325℉). 4. Carefully place 6 of the crab cakes in butter with a spatula. Do not crowd crab cakes; leave 1.5cm between them. Cook 2 minutes per side or until golden brown. 5. If necessary, keep crab cakes warm in low oven on wire rack set over baking sheet. Repeat with remaining clarified butter and crab cakes. 6. To serve, split buns and brush cut sides with melted butter. Brioche Buns: 1. Mix water, sugar, yeast and molasses in a medium bowl. Let stand in a warm place for 10 minutes. Mix oil and yolks in a small bowl with a wire whisk until smooth. Mix flour and salt in the bowl of a stand mixer with a dough hook. Add yeast mixture and yolk mixture; knead for 10 minutes. 2. Transfer dough to a large greased bowl. Cover with plastic wrap. Let stand for about 1 hour or until doubled in size. Shape into 12 balls, about 75 g each. Place on a parchment paper lined baking sheet. Let stand about 1 hour or until doubled in size again. 3. Preheat oven to 350℉ Brush the tops of the buns with egg wash. Sprinkle with sesame seeds. Bake for 14 minutes, rotating baking sheet halfway through baking. Cool on a wire rack. Tip: Other great rolls to serve crab cakes on are Milk Bread Burger Buns, Kaiser Rolls or Potato Buns.