Maryland Crab Cakes With Caper Sauce

• CRAB CAKES
• 1 lb fresh lump crabmeat
• 6 -8 saltine crackers, finely crushed
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon fresh parsley, minced
• 1 1/2 teaspoons Old Bay Seasoning
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons butter
• CAPER SAUCE
• 1 cup mayonnaise
• 3 shallots, minced
• 2 teaspoons lemon zest
• 1 1/2 tablespoons lemon juice, fresh
• 1 1/2 tablespoons capers, drained and coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. SAUCE:
2. Combine all of the caper sauce ingredients in a small bowl.
3. Whisk together to combine and chill until crab cakes are ready.
4. CRAB CAKES:
5. Drain the crab meat and remove any bits of shell.
6. Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
7. Gently fold in the crab meat.
8. Shape into 8 thin patties.
9. Melt butter in a large skillet over medium heat.
10. Add the crab cakes and cook in batches 4-5 min on each side or until golden.
11. Drain on paper towels and repeat with remaining crab cakes.
12. Serve with caper sauce.

cakes, lump crabmeat, crackers, mayonnaise, egg, fresh parsley, dry mustard, pepper, worcestershire sauce, butter, caper sauce, mayonnaise, shallots, lemon zest, lemon juice, capers, salt, pepper

Taken from www.food.com/recipe/maryland-crab-cakes-with-caper-sauce-177663 (may not work)