Crab Cakes with Lemon Caper Sauce

Makes 12 Crab Cakes

Ingredients

• 1 lb. crab meat, drained
• 8 saltine crackers, finely crushed
• ½ cup chopped onions
• ½ medium bell pepper, chopped
• ½ cup mayonnaise
• 1 large egg, beaten
• 1½ tsp. Old Bay Seasoning™
• ½ tsp. dry mustard
• ½ tsp. pepper
• ½ cup all-purpose flour, sifted
• Butter to saute crab cakes

Directions

In a large mixing bowl, add crab meat, cracker crumbs, onions, bell pepper, mayonnaise, egg, Old Bay Seasoning™, dry mustard, and pepper.  Mix well.

Shape into 12 patties.  Patties can be frozen at this point.

Fill a pie pan with ½ cup of flour.  Lightly dredge crab cakes in flour.

Melt butter in a skillet over medium heat.  Add crab cakes and cook in batches of four.  Cook 3-4 minutes on each side or until golden brown.

Drain onto paper towels.  Serve hot with Lemon Caper Sauce.

Lemon Caper Sauce

Makes about 1½ Cups

Ingredients

• 1 cup mayonnaise
• 3 large green onions, minced
• 1½ Tbsp. fresh lemon juice
• 2 tsp. lemon zest
• 1½ Tbsp. capers, rinsed
• Dash of Old Bay Seasoning™

Directions

Whisk together all ingredients in a small bowl.  Chill until ready to serve.