Crab Cakes With Caper Sauce

• CAPER SAUCE
• 1 cup mayo
• 1/2 cup drained capers
• 1/2 cup chopped fresh parsley
• 1/2 cups chopped fresh chives
• 2 TBS olive oil
• 1 TBS fresh lemon juice
• CRAB CAKES
• 1 1/2 pounds or 750g crabmeat
• 3 1/2 cups fresh breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup dijon or spicy brown mustard (Finnish sinappi is great for this)
• 1/4 cup mayo
• 1 egg
• 2 tsp Old Bay (I use worchestershire sauce)

1. For the caper sauce, whisk all 6 ingredients together. Refridgerate overnight.
2. Mix crabmeat, 1 cup breadcrumbs and next 5 ingredients in bowl. Spread remaining 2 1/2 cups of breadcrumb on a baking sheet. Form crab mixture into cakes and coat with breadcrumbs, chill at least 2 hours and up to 1 day ahead. Fry cakes in vegetable oil about 4 minutes per side, serve with caper sauce.

caper sauce, mayo, capers, parsley, fresh chives, olive oil, lemon juice, cakes, crabmeat, fresh breadcrumbs, parsley, brown mustard, mayo, egg

Taken from www.epicurious.com/recipes/member/views/crab-cakes-with-caper-sauce-1249434 (may not work)