Crab Cakes with Caper Mayonnaise
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Servings: 4
With a Cantry stocked with canned crabmeat, you can enjoy this seafood staple anytime of year – even if it’s not crabbing season!
With a Cantry stocked with canned crabmeat, you can enjoy this seafood staple anytime of year – even if it’s not crabbing season!
Crab Cakes:
Caper Mayonnaise Sauce:
Prepare Crab Cakes: In large bowl combine crabmeat, egg, mayonnaise, chives, breadcrumbs, horseradish, Old Bay seasoning and salt. Gently combine to mix well. Shape mixture into four patties. Cover and refrigerate until ready to use.
Meanwhile, prepare Caper Mayonnaise Sauce: In small bowl combine mayonnaise, capers, Dijon mustard and lemon juice. Set aside.
In 12-inch skillet over medium heat, heat butter and olive oil; carefully add crab cakes. Cook about 4 minutes per side, turning once until lightly browned. Serve with Caper Mayonnaise Sauce.
Serve on arugula leaves with lemon wedges.
Calories 160; Total Fat 10g [Saturated Fat 2.5g, Trans Fat 0g, Polyunsaturated Fat 3.5g, Monounsaturated Fat 2g]; Cholesterol 120mg; Sodium 970mg; Total Carbohydrates 7g [Dietary Fiber 0g; Total Sugars 1g]; Protein 11g; Vitamin D 0mcg; Calcium 22mg; Iron 0mg; Potassium 48mg