GrillMomma shared this wonderful Crab Cakes with Lemon Caper Sauce recipe that you can serve as an appetizer or your main entree. The tasty combination of ingredients makes it light and perfect for any meal, while the Lemon Caper Sauce adds a tangy twist!
Crab Cakes: 1 lb fresh jumbo lump or lump crab meat ½ cup mayonnaise 1 large egg, beaten 2 teaspoons hot sauce (such as Frank’s Red Hot) 2 teaspoons Old Bay Seasoning 1 tablespoon dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon fresh chives, finely chopped 18-20 saltine crackers, crushed into very small pieces 3 tablespoons oil (canola, vegetable) or ghee
Lemon Caper Sauce: ⅔ cup mayonnaise 2 teaspoons dijon mustard 1 teaspoon whole grain mustard ½ teaspoon hot sauce (Frank’s Red Hot/Tabasco) 2 teaspoons small capers, chopped 1 tablespoon chives or green scallions, finely chopped Juice of 1 small lemon 1 teaspoon lemon zest, finely chopped Fresh ground black pepper to taste
Lemon Caper Sauce:
Mix all ingredients together and refrigerate for at least 1 hour prior to serving. (May make sauce one day ahead of time.)
Serve sauce on the side with crab cakes, or drizzled over crab cakes.
Mix mayonnaise, egg, hot sauce, Old Bay, Worcestershire sauce, mustard and chives in a medium bowl until combined.
Add cracker crumbs and crab and fold gently, using caution not to break up the crab. Cover and refrigerate mixture for at least 30 minutes or up to 2 hours.
Divide mixture into 5 or 6 equal portions and lightly press mixture into the form of a crab cake.
Place two burners of the grill on medium heat. Heat pan or skillet and add oil or ghee. I used the Hestan Nanobond 3.5qt Sauteuse, which is perfect for use on a grill and in this application.
Once oil or ghee is hot, place crab cakes gently into the pan and cook 4-5 minutes on each side until golden brown and heated through. Close grill after initially adding crab cakes to the pan, and open the grill to flip them. The crab cakes are completely cooked at 155F.
Serve immediately with a side of Lemon Caper Sauce and lemon wedges.