Crab Cakes with Parsley Caper Sauce

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.

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.