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CRAB CAKES WITH CAPER MAYONNAISE

These tasty morsels will help get your party started. Created with health and nutrition in mind.

Servings: 4

INGREDIENTS:

2 6-ounce cans lump crabmeat, drained and flaked
1 large egg
2 tablespoons mayonnaise
2 tablespoons minced chives or scallions
2 tablespoons bread crumbs
1 tablespoon prepared horseradish
2 teaspoons Old Bay seasoning
½ teaspoon salt
1 tablespoon butter
1 tablespoon vegetable oil

Caper Mayonnaise Sauce

1/3 cup mayonnaise
1 tablespoon capers
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Arugula Leaves and Lemon Wedges, optional

PREPARATION:

Prepare Crab Cakes: In large bowl combine crabmeat, egg, mayonnaise, chives, bread crumbs, horseradish, Old Bay seasoning and salt. Gently combine to mix well. Shape mixture into four patties. Cover and refrigerate until ready to use.

Meanwhile, prepare Caper Mayonnaise Sauce: In small bowl combine mayonnaise, capers, Dijon mustard and lemon juice. Set aside.

In 12-inch skillet over medium heat, heat butter and olive oil; carefully add crab cakes. Cook about 4 minutes per side, turning once until lightly browned. Serve with Caper Mayonnaise Sauce.

Serve on arugula leaves with lemon wedges.