Pecan Crusted Crab Cakes

1/3 cup pecans

 1 1/2" slice firm sour dough bread, torn into pieces

 2 tablespoons mayonnaise

 2 teaspoons lemon juice

 1 teaspoon Dijon mustard

 1 egg yolk

 8 ounces (1/2 pound) lump crab meat

 1 tablespoon minced chives

 1 1/2 tablespoons butter

  Place pecans and torn bread in a food processor. Pulse until pecans are finely chopped and bread is crumbly.

In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, so not to break up crab meat to much. Stir in just enough of pecan-bread crumbs to help bind the mixture but not to take away from the crab.

Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 3 inches in diameter. Dredge crab cakes in crumbs, pressing gently just to help mixture adhere.

In a medium skillet, melt butter over a medium-low heat. Add crab cakes for about 2-3 minutes , turn over once and cook second side about 2 minutes, until they are hot in center and nicely browned on both sides.