Crab Cakes With Caper Sauce
Source of Recipe
Internet
List of Ingredients
1� pounds crabmeat
2� cups breadcrumbs
� cup chopped fresh parsley
� cup spicy brown mustard
� cup mayonnaise
1 egg, beaten
2 teaspoons Old Bay seasoning (sold in most fish markets)
� 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
� cup capers, drained and chopped
� cup parsley, chopped
� 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
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