Crab Cakes with Lemon Caper Sauce

Crab Cakes with Lemon Caper Sauce 

Yield: 12 cakes 

For Lemon Caper Sauce

Ingredients: 

1 c. mayonnaise 

3 large green onions, minced 

1¼ Tbsp. fresh lemon juice 

2 tsp. lemon zest

1½ Tbsp. capers, rinsed 

Dash of Old Bay Seasoning

Preparation: 

Whisk together all ingredients in a small bowl. Chill until ready to serve.

For Crab Cakes

Ingredients:

1 lb. lump crab meat

8 saltine crackers, finely crushed 

½ c. chopped onions 

½ c. mayonnaise 

1 large egg, beaten

1 Tbsp. fresh parsley, chopped

1½ tsp. Old Bay Seasoning

1/2 tsp. dry mustard 

1/2 tsp. pepper

1/2 c. all-purpose flour sifted

Butter to sauté crab cakes

Preparation:

In a large mixing bowl, add crab meat, cracker crumbs, onions, mayonnaise, egg, parsley, Old Bay Seasoning, dry mustard and pepper: Mix well.Shape into 12 patties. (Patties can be refrigerated or frozen at this point if preparing to cook later.) Fill a pie pan with flour. Lightly dredge crab cakes in flour. Melt butter in a skillet over medium heat. Add crab cakes and sauté in batches of four. Cook 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve hot with Lemon Caper Sauce.