CRAB CAKES WITH CAPER CREAM SAUCE

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CRAB CAKES WITH CAPER CREAM SAUCE image

Categories     Shellfish     Fry

Yield 12 cakes

Number Of Ingredients 19

2/3 c. plain breadcrumbs
2 t. Old Bay seasoning
1/3 c. diced red pepper
1/4 c. diced scallions
1/4 c. finely chopped parsley
1/2 t. black pepper
1/2 t. salt
1 T. fish sauce
1 lb. crabmeat (canned is OK)
2 T. mayo
1 egg
1 egg white
Sauce ingredients
1/2 c. mayo
1 T. extra virgin olive oil
1/2 T. lemon juice
1/4 c. chopped, drained capers
1/4 c. chopped parsley
1/4 c. chopped chives

Steps:

  • Combine all ingredients except crab, mayo, and eggs. Mix. Add crab, mayo, and eggs. Mix until combined. Form patties and chill >30 min (overnight is OK). Make cream sauce while crab cakes are chilling. Whisk all ingredients and refrigerate. Remove crab cakes from refrigerator. Deep fry at 360 deg. for 2 1/2 min.

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