Ingredients
1 cup mayo
2T Olive oil
1Tfresh lemon juice
1/2 C drained capers coarsely chopped
1/2 C fresh parsley
1/2 C fresh chives
CRAB CAKES
1 1/2 pounds crabmeat
1C. plus 2 1/2cups fresh breadcrumbs
1/4 c fresh parsely 1/4 c brown mustard 1/4 C. mayo
1 large egg beaten
2 t old bay seasoning
1;2 C vegetable oil for frying
Preparation
Caper sauce wisk all ingredients in med bowl can be made 2 days ahead.
Crab cakes
combine crabmeat 1 C breadcrumbs and first 5 ingredients in lg. bowl spread2 1/2 C crumbs on rimmed baking sheet Use 1/4 of an ice cream scoop, form crab mixture into24 small balls Fletten slightly. Coat crabcakes in bread crumbs transfer to another baking sheet cover and refrigerate for at least 2 hours or up to 1 day. Heat 1/2 C oil in heavy fry pan over med- high heat .. Work in batches fry cakes unti l brown, adding more oil to skillet as needed about 4 minutes per side. Serve with sauce on the side.
