"Last summer I attended an event at the Three Clock Inn in South Londonderry, Vermont. The chef prepared a lovely luncheon, and it included delicious crab cakes," Bill Brett of Bondville, Vermont. "When I went home, I came up with my own version."
The crab cakes are loaded with fresh crabmeat and are accented by a tangy sauce.
Recipe information
Yield
Makes 12 first-course servings
Ingredients
Sauce
Crab Cakes
Preparation
for caper sauce:
Step 1
Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
for crab cakes:
Step 2
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.
Step 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.
