Crab Cakes with Creamy Caper Sauce

• 1 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 cup drained capers, coarsely chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh chives
• 1 1/2 pounds crabmeat
• 1 cup plus 2 1/2 cups fresh breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup spicy brown mustard
• 1/4 cup mayonnaise
• 1 large egg, beaten to blend
• 2 teaspoons Old Bay seasoning
• 1/2 cup or more vegetable oil (for frying)

1. Whisk all ingredients in medium bowl.
2. (Can be made 2 days ahead.
3. Cover and refrigerate.)
4. Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl.
5. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet.
6. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls.
7. Flatten slightly.
8. Coat crab cakes in breadcrumbs, transfer to another baking sheet.
9. Cover and refrigerate at least 2 hours and up to 1 day.
10. Heat 1/2 cup oil in heavy large skillet over medium-high heat.
11. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side.
12. Transfer 2 crab cakes to each of 12 plates.
13. Serve, passing caper sauce alongside.

mayonnaise, extravirgin olive oil, lemon juice, capers, parsley, fresh chives, crabmeat, fresh breadcrumbs, parsley, brown mustard, mayonnaise, egg, bay seasoning, vegetable oil

Taken from www.epicurious.com/recipes/food/views/crab-cakes-with-creamy-caper-sauce-103473 (may not work)