(Serves 8-12)
1/2 cup (lightly packed) fresh bread crumbs
1 tblsp flat leaf parsley, chopped
2 tblsp heavy cream
1 tblsp lemon juice
2 tsp fresh chives, snipped
1 tsp Dijon mustard
1/2 tsp grated lemon zest
1/8 tsp cayenne pepper
fresh ground pepper to taste
1 large egg
1 large egg yolk
1/3 cup dry bread crumbs
4 tblsp (1/2 stick) unsalted butter
Tartar Sauce for the side
Heat oven to 250º . Place all ingredients except the dry bread crumbs, butter and tartar sauce in a mixing bowl and stir to combine.
Shape into eight 2+1/2 inch patties, gently squeezing out any excess liquid.
Spread dry bread crumbs in a shallow bowl and coat both sides of each patty with the bread crumbs, gently shaking off excess crumbs.
Heat half the butter in a skillet over medium heat. Add half the crab cakes and cook turning once, until golden brown. 4-6 minutes. Keep warm in oven. Repeat with remaining butter and crab cakes. Serve hot with tartar sauce.
Caper Tartar Sauce
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
Mix all ingredients together, whisk and chill ahead of time
