Broiled Crab Cakes with Chive and Caper Sauce

Broiled Crab Cakes with Chive and Caper Sauce
Photo by Noel Barnhurst

Ingredients

  • ¼ cup vegetable oil
  • 2 teaspoons Dijon mustard
  • 3 cups fresh breadcrumbs made from crustless French bread
  • Chive and Caper Sauce
  • 40 small basil sprigs
  • 1 pound crabmeat
  • ¼ cup mayonnaise
  • + 6 more ingredients
    • ¼ cup fresh basil
    • 4 teaspoons fresh lemon juice
    • ½ cup celery
    • ½ cup green onions
    • 2 large egg yolks
    • 1 tablespoon Old Bay seasoning

Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks. Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (...

View full recipe at Epicurious

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