Heat oven to 300 degrees F. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls. Lightly dredge in cornflake crumbs, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.
In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by 2/3. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper. Yield: about 3/4 cup
In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes. Heat cream in a small saucepan until reduced by 1/2. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice. Yield: about 1/2 cup
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