Crab Cakes with Creamy Caper Sauce Recipe

  • 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)
  1. Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
  2. 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.