Crab Cakes with Creamy Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
1 cup mayonnaise |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1/2 cup drained capers, coarsely chopped |
1/2 cup chopped fresh parsley |
1/2 cup chopped fresh chives |
1 1/2 pounds crabmeat |
1 cup plus 2 1/2 cups fresh breadcrumbs |
1/4 cup chopped fresh parsley |
1/4 cup spicy brown mustard |
1/4 cup mayonnaise |
1 large egg, beaten to blend |
2 teaspoons old bay seasoning |
1/2 cup or more vegetable oil (for frying) |
Directions:
1. for caper sauce: Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
2. 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.
3. 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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