Bite-Size Crab Cakes with Lemon Caper Mayo
There’s much debate about how to make the perfect crab cake. Some people will tell you that using saltine crackers or bread crumbs is heresy, but we find the saltines help the cakes hold their shape yet still let the crab flavor come through. This is one of those deceptively easy hors d’oeuvres that guests think you slaved over.
For the mayo
1 cup mayonnaise
For the crab cakes
1/2 cup mayonnaise
Prepare the mayo
Mix all the ingredients in a small bowl.
Prepare the crab cakes
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.