Crab Cakes With Creamy Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Here is my friend Dans recipe for Crab cakes. Use fresh lump crabmeat if you can find it. I also included a delicious Creamy Caper sauce. One of my favorite dishes of all time! Enjoy Ingredients:
1 pound crabmeat, picked free of shells |
1/3 cup crushed saltine crackers |
3 green onions (green and white parts), finely chopped |
1/4 cup mayonnaise |
1 egg |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1/2 lemon, juiced |
1/4 teaspoon garlic powder |
1 teaspoon salt |
dash cayenne pepper |
flour, for dusting |
1/2 cup oil, canola or peanut |
caper sauce: see below |
Directions:
1. In a large bowl, mix together all ingredients, except for the flour and oil.
2. Shape into patties and dust with flour.
3. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
4. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm.
5. Optional but delicious Creamy Caper Sauce:
6. 1 cup mayonnaise
7. 2 tablespoons extra-virgin olive oil
8. 1 tablespoon fresh lemon juice
9. 1/2 cup drained capers, coarsely chopped
10. 1/2 cup chopped fresh parsley
11. 1/2 cup chopped fresh chives
12. Mix all ingredients together, whisk and chill ahead of time
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