Crabcakes With Creamy Caper Sauce

• 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

1. Caper sauce wisk all ingredients in med bowl can be made 2 days ahead.
2. Crab cakes
3. 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.
4. 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.

mayo, t, lemon juice, capers, parsley, fresh chives, cakes, crabmeat, breadcrumbs, egg, bay seasoning, vegetable oil

Taken from www.epicurious.com/recipes/member/views/crabcakes-with-creamy-caper-sauce-1214515 (may not work)