Ingredients

1 cup 1/8-inch cubes peeled and seeded cucumber

1/2 teaspoon salt

1/2 cup mayonnaise

1 scallion, white and green parts, finely chopped

2 tablespoons nonpareil capers, rinsed

1 teaspoon anchovy paste

Crab Cakes:

• 1/2 cup plus 1/3 cup dried bread crumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 scallion, white and green parts, finely chopped
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
• 1 pound fresh lump crabmeat, picked over for cartilage
• vegetable oil for deep-frying

Description

A Perfect Crab Cake Is Plump And Moist With A Crisp Crust And Has Enough Spice To Accent, Not Overpower, The Crab.

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