Crab Cakes with Parsley Caper Sauce
Makes 8
Ingredients
- 2½ cups panko (Japanese breadcrumbs), divided
- ½ cup mayonnaise*
- 1 large egg, lightly beaten
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lime juice
- 2 teaspoons Cajun seasoning*
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound lump crabmeat, picked free of shell
- 1 small jalapeño, diced
- 2 tablespoons minced fresh chives
- 6 tablespoons olive oil
- Parsley Caper Sauce (recipe follows)
- Lime wedges, to serve
- Garnish: fresh chives, fresh parsley
Instructions
- In a medium bowl, combine 1 cup breadcrumbs, mayonnaise, egg, Worcestershire, mustard, lime juice, Cajun seasoning, salt, and pepper. Using a rubber spatula, gently stir in crabmeat and chives. Portion and shape mixture into 8 patties. Place remaining 1½ cups breadcrumbs in a shallow dish. Coat patties in breadcrumbs. Refrigerate 1 hour.
- In a large nonstick skillet, heat 3 tablespoons oil over medium heat until hot. Add half of crab cakes to skillet; cook until golden brown, 2 to 3 minutes per side. Repeat with remaining 3 tablespoons oil and crab cakes. Serve immediately with Parsley Caper Sauce and lime wedges. Garnish with chives and parsley, if desired.
- *We used Duke’s Mayonnaise and Slap Ya Mama Original Blend Cajun Seasoning.
Parsley Caper Sauce
Makes ¾ cup
Ingredients
- 1 bunch flat-leaf parsley leaves
- 2 green onions
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- 4 anchovy fillets
- 1 tablespoon capers
- ⅛ teaspoon ground black pepper
- ¼ cup olive oil
Instructions
- In the work bowl of a food processor, combine first 7 ingredients and process until smooth, about 2 minutes. Add oil in a slow, steady stream until mixture is thick and well combined. Refrigerate 1 hour. Serve immediately.
