Follow these steps for perfect results
mayo
Olive oil
fresh lemon juice
drained capers
coarsely chopped
fresh parsley
fresh chives
crabmeat
fresh breadcrumbs
fresh parsely
brown mustard
mayo
egg
beaten
old bay seasoning
vegetable oil
for frying
Whisk together mayonnaise, olive oil, lemon juice, chopped capers, parsley, and chives in a medium bowl for the caper sauce. This can be made up to 2 days ahead.
Combine crabmeat, 1 cup of breadcrumbs, parsley, mustard, and mayonnaise in a large bowl.
Beat the egg and add to the crab mixture.
Season the mixture with Old Bay seasoning.
Spread the remaining 2 1/2 cups of breadcrumbs on a rimmed baking sheet.
Use a 1/4 ice cream scoop to form the crab mixture into 24 small balls.
Flatten the crab balls slightly to form the crabcakes.
Coat the crabcakes in breadcrumbs, ensuring they are fully covered.
Transfer the coated crabcakes to another baking sheet.
Cover the baking sheet and refrigerate for at least 2 hours or up to 1 day.
Heat 1/2 cup of vegetable oil in a heavy frying pan over medium-high heat.
Working in batches, fry the crabcakes until golden brown, adding more oil to the skillet as needed.
Fry for about 4 minutes per side.
Serve the crabcakes with the prepared caper sauce on the side.
Expert advice for the best results
Ensure crabmeat is thoroughly drained before mixing.
Don't overcrowd the pan when frying to maintain oil temperature.
Serve with a lemon wedge for extra zest.
Everything you need to know before you start
20 minutes
Crabcakes can be formed and refrigerated a day in advance; caper sauce can be made 2 days ahead.
Arrange crabcakes artfully on a plate with a dollop of caper sauce. Garnish with fresh parsley sprigs and a lemon wedge.
Serve as an appetizer
Serve as a light meal with a side salad
Serve on slider buns
The acidity of the wine complements the richness of the crabcakes.
A crisp ale cuts through the richness.
Discover the story behind this recipe
A classic seafood dish often enjoyed in coastal regions.
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