For the mayo1 cup mayonnaise
4 tablespoons chopped chives
3 tablespoons lemon juice
1 tablespoon drained capers, roughly chopped
1 teaspoon grated lemon peel
1/2 teaspoon liquid from the caper jar For the crab cakes1/2 cup mayonnaise
2 eggs, lightly beaten
1 garlic clove, minced
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
pinch salt
1 pound lump crabmeat, drained and picked over to remove any shell*
1 cup finely crushed saltine crackers (from 25 to 28 crackers)**
vegetable oil, for oiling the baking sheet
*Use fresh or, if fresh isn't available, frozen, but not canned.
**You can use a food processor to do this, but we hate to haul ours out for one quick task. Our low-tech method: Put the saltines in a resealable plastic bag, squeeze out the extra air, and seal. Use a rolling pin to crush the crackers inside the bag.
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Prepare the mayoMix all the ingredients in a small bowl. Prepare the crab cakesPreheat broiler.
In a large bowl, mix the first six ingredients until thoroughly blended. Gently stir in the crabmeat and saltines.
Form the mixture into 1-inch balls and arrange them on a lightly oiled baking sheet. Gently press each ball until it flattens into a cake about 1 1/2 to 2 inches across. Broil the crab cakes, turning once halfway through, until they’re browned on both sides, 5 to 6 minutes. Serve warm.
Makes about 40 crab cakes and 1 1/2 cups of mayo.
Make-Ahead Factor
The crab cakes can be made 1 day ahead and kept covered and refrigerated. Warm them in a 300°F oven for 5 to 7 minutes. The lemon caper mayo can be made 3 to 4 days ahead and kept covered and refrigerated.
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