Crab Cakes with Creamy Caper Sauce

Whenever I go to Shaw's Crab House for lunch, I always get the crab cake and caesar salad combo. I love crab cakes, especially when they are drenched in lemon juice. Here's a recipe from Epicurious so you can make some for yourself at home.

Crab Cakes with Creamy Caper Sauce

Sauce

1 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 cup drained capers, coarsely chopped

1/2 cup chopped fresh parsley

1/2 cup chopped fresh chives

Crab Cakes

1 1/2 pounds crabmeat

1 cup plus 2 1/2 cups fresh breadcrumbs

1/4 cup chopped fresh parsley

1/4 cup spicy brown mustard

1/4 cup mayonnaise

1 large egg, beaten to blend

2 teaspoons Old Bay seasoning
1/2 cup or more vegetable oil (for frying)

Preparationfor 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.

Crab Cakes with Creamy Caper Sauce