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Crab Cakes with Parsley Caper Sauce

Makes 8
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Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. *We used Duke’s Mayonnaise and Slap Ya Mama Original Blend Cajun Seasoning.