Sprinkled with capers and drizzled with lemon, these Chesapeake Blue Crabcakes jazz up a weeknight family dinner.

Chesapeake Blue Crabcakes

2 cups Chesapeake jumbo lump crabmeat
½ cup bread crumbs
2 tablespoons diced onion 2 tablespoons butter
1 egg, beaten
2 tablespoons mayonnaise-type salad dressing
dash of seafood seasoning salt and pepper to taste ¼ cup vegetable shortening lemon slices and capers for garnish

Mix crabmeat and bread crumbs. Sauté onions in butter, and add to crabmeat. Add beaten egg, salad dressing and seasonings. Mix well, and shape into 10 cakes. Chill.

In a large frying pan, heat vegetable shortening and fry cakes until brown on both sides.
Garnish with a spicy sauce, lemon and capers.

Source: Neva W. Muse of Westmoreland County, Virginia Farm Bureau Country Treasures