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Crab Cakes With Caper Sauce




Source of Recipe


Internet


List of Ingredients




1½ pounds crabmeat
2½ cups breadcrumbs
¼ cup chopped fresh parsley
¼ cup spicy brown mustard
¼ cup mayonnaise
1 egg, beaten
2 teaspoons Old Bay seasoning (sold in most fish markets)
½ cup olive oil

Combine crabmeat, 1 cup of breadcrumbs, parsley, mustard, mayonnaise, egg and Old Bay seasoning in a bowl. On a sheet of waxed paper, spread the remaining breadcrumbs. Using a large melon baller or ice cream scoop, for crab mixture into small balls (about 24 total). Flatten balls and carefully dredge in breadcrumbs. Heat olive oil in a large skillet and fry crab cakes in batches until brown.

Caper Sauce:

1 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice
½ cup capers, drained and chopped
½ cup parsley, chopped
½ cup chives, chopped

Whisk all ingredients together in a bowl, cover and refrigerate.

Place two crab cakes on a plate, drizzle with caper sauce, or serve sauce on the side for dipping.

Serves 12 as an appetizer.


Recipe