Chive And Caper Sauce Recipes

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE

Broiled Crab Cakes with Chive and Caper Sauce image

Categories Appetizer Broil Crab Winter Chive Party Capers Bon Appétit

Yield Makes about 40

Number Of Ingredients 13

Ingredients

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup minced fresh basil
4 teaspoons fresh lemon juice
1 tablespoon Old Bay seasoning
2 teaspoons Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
1/4 cup vegetable oil
Chive and Caper Sauce
40 small basil sprigs

Steps:

Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

CHIVE AND CAPER SAUCE

Chive and Caper Sauce image

Categories Condiment/Spread Sauce No-Cook Low Carb Winter Chive Capers Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
2 tablespoons drained capers

Steps:

Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.)

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