CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
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Luna&Lorenzo
[email protected]I love crab cakes, and this recipe is one of my favorites. The creamy caper sauce is the perfect finishing touch.
Rai Rai
[email protected]These crab cakes were a bit too expensive to make, but they were worth it!
SHORIF SAGOR
[email protected]I'm not sure what I did wrong, but my crab cakes turned out really dry.
Suraj Singtan
[email protected]The crab cakes were a bit bland, but the creamy caper sauce helped to give them some flavor.
king lover12
[email protected]Overall, I thought these crab cakes were just okay.
Noor Agha
[email protected]I found the recipe to be a bit confusing.
Amina Shariff
[email protected]These crab cakes were a bit too salty for my taste.
Pleasure Tapa
[email protected]I'll definitely be making these again.
Sana Ansari
[email protected]Delicious!
Anoush Akmal
[email protected]These crab cakes were easy to make and turned out great! I served them with a side of roasted vegetables.
Emmanuel Ngoma
[email protected]I'm not a big fan of crab, but I loved these crab cakes! The creamy caper sauce was really flavorful.
Pritika Dahal
[email protected]I used fresh crab meat, and the crab cakes were amazing! I will definitely be making these again.
Joydev Roy
[email protected]The crab cakes were a bit too dry for my taste, but the creamy caper sauce helped to balance it out.
Ahsan Sharjeel
[email protected]I've made these crab cakes several times now, and they're always a crowd-pleaser. The recipe is simple to follow, and the results are always delicious.
Egbuniwe Patrick
[email protected]These crab cakes were a hit at my dinner party! The creamy caper sauce was the perfect complement to the crab cakes, and the whole dish was easy to make.