Name: Crab Cakes with Creamy Caper Sauce
Yield: Makes 12 first-course servings
Ingredients: 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; 1 1/2 pounds crabmeat; 1 cup plus 2 1/2 cups fresh breadcrumbs; 1/4 cup chopped fresh parsley; 1/4 cup spicy brown mustard; 1/4 cup mayonnaise; 1 large egg, beaten to blend; 2 teaspoons Old Bay seasoning; 1/2 cup or more vegetable oil (for frying)

"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 notes

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