Crab Cakes with Parsley Caper Sauce
MAKES 8
2½ cups panko (Japanese breadcrumbs), divided½ cup mayonnaise*1 large egg, lightly beaten2 teaspoons Worcestershire sauce1 tablespoon Dijon mustard1 tablespoon fresh lime juice2 teaspoons Cajun seasoning*½ teaspoon kosher salt½ teaspoon ground black pepper1 pound lump crabmeat, picked free of shell1 small jalapeño, diced2 tablespoons minced fresh chives6 tablespoons olive oilParsley Caper Sauce (recipe follows) Lime wedges, to serveGarnish: fresh chives, fresh parsley
1. In a medium bowl, combine 1 cup breadcrumbs, mayonnaise, egg, Worcestershire, mustard, lime juice, Cajun seasoning, salt, and pepper. Using a rubber spatula, gently stir in crabmeat, jalapeño, and chives. Portion and shape mixture into 8 patties. Place remaining 1½ cups breadcrumbs in a shallow dish. Coat patties in breadcrumbs. Refrigerate 1 hour.
2. In a large nonstick skillet, heat 3 tablespoons…
