Crab Cakes with Caper Sauce

When the man in my life has been extra good, I make him his favorite--Crab Cakes. One of the great things about this recipe is that you can make most of it ahead of time. Another great thing is using an ice cream scoop makes this so easy.

Plan ahead. Once you've formed the crab cakes, they need to be refrigerated for at least an hour and up to one day. The sauce can be made two days ahead.

Fresh crab is best, but divas don't always have time to shop for fresh Dungeness Crab on Fisherman's Wharf in San Francisco or cook it or smash it. (photo by paper or plastic?)

Sauce

½ cup mayonnaise

2 tsp. extra-virgin olive oil

1 tsp. fresh lemon juice

1-2 tbsp. drained capers, coarsely chopped

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh chives

Just mix this all up and serve in a pretty dish.

Cakes

2 6-oz. cans crab meat

1 shallot, chopped and sautéed

2/3 cup (plus extra for coating) breadcrumbs

1 tbsp. chopped parsley

2 tbsp. Dijon mustard

3-4 tbsp. mayonnaise (enough to bind cakes)

1 large egg, beaten to blend

1teaspoons Old Bay seasoning

oil (for frying)

Gently mix all of the ingredients.
Use an ice cream scoop to create the perfect-sized crab cakes.
Place them on a cookie sheet.
Refrigerate on to 24 hours.
Coat them with some more breadcrumbs.
Fry in oil about 2 minutes per side.
Keep early batches warm in the oven.
Serve immediately.

Make into a meal: Serve with fresh pea pods.

Wine: Sauvignon Blanc or Pinot Gris