Ingredients
2
tbsp extra-virgin olive oil
1/2
cup drained capers, coarsely chopped
1/2
cup chopped fresh parsley
1/2
cup chopped fresh chives
1
cup plus 2 1/2 cups fresh breadcrumbs
1/4
cup chopped fresh parsley
1/4
cup spicy brown mustard
1
large egg, beaten to blend
1/2
cup or more vegetable oil (for frying)
Directions
1.
for caper sauce: Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
2.
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.
3.
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.
New-York Restaurants
