Ingredients
CAPER SAUCE
1 cup mayo
1/2 cup drained capers
1/2 cup chopped fresh parsley
1/2 cups chopped fresh chives
2 TBS olive oil
1 TBS fresh lemon juice
CRAB CAKES
1 1/2 pounds or 750g crabmeat
3 1/2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup dijon or spicy brown mustard (Finnish sinappi is great for this)
1/4 cup mayo
1 egg
2 tsp Old Bay (I use worchestershire sauce)
Preparation
For the caper sauce, whisk all 6 ingredients together. Refridgerate overnight.
Mix crabmeat, 1 cup breadcrumbs and next 5 ingredients in bowl. Spread remaining 2 1/2 cups of breadcrumb on a baking sheet. Form crab mixture into cakes and coat with breadcrumbs, chill at least 2 hours and up to 1 day ahead. Fry cakes in vegetable oil about 4 minutes per side, serve with caper sauce.
