Crab Cakes with Creamy Caper Sauce

Crab Cakes with Creamy Caper Sauce
Crab Cakes with Creamy Caper Sauce
"Last summer I attended an event at the Three Clock Inn in South Londonderry, Vermont. The chef prepared a lovely luncheon, and it included delicious crab cakes," Bill Brett of Bondville, Vermont. "When I went home, I came up with my own version." The crab cakes are loaded with fresh crabmeat and are accented by a tangy sauce.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 first-course servings
American Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
  • 1 cup mayonnaise
  • 1/4 cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons old bay seasoning
  • 1/2 cup chopped fresh parsley
  • 1/4 cup spicy brown mustard
  • 1/2 cup chopped fresh chives
  • 1 large egg, beaten to blend
  • Carbohydrate 24 g(8%)
  • Cholesterol 80 mg(27%)
  • Fat 33 g(51%)
  • Fiber 2 g(8%)
  • Protein 15 g(31%)
  • Saturated Fat 4 g(22%)
  • Sodium 865 mg(36%)
  • Calories 454

Preparationfor caper sauce: Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.) for crab cakes: Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day. Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

Preparationfor caper sauce: Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.) for crab cakes: Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day. Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

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