Maryland Crab Cakes with Creamy Caper-Dill Sauce

Maryland Crab Cakes with Creamy Caper-Dill Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Makes 14 cakes

  • 2

    lb. fresh lump crabmeat (regular crabmeat may be substituted for lump)

  • ¼

    cup minced green onion

  • ½

    cup minced red bell pepper

  • 1

    Tbs olive oil

  • ½

    cup Italian-seasoned breadcrumbs

  • 1

    large egg, lightly beaten

  • ½

    cup mayonnaise

  • 1

    Tbs fresh lemon juice

  • tsp Old Bay seasoning

  • ½

    tsp pepper

  • Dash of Worcestershire sauce

  • 2

    Tbs butter

  • Lemon wedges

  • Creamy Caper-Dill Sauce

Directions

Rinse, drain and flake crabmeat, being carful not to break up lumps, and remove any bits of shell. Set crabmeat aside. Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender. Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2 inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours. Melt butter in a large nonstick skillet over medium heat. Add crab cakes and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. CREAMY CAPER-DILL SAUCE: (Makes 1 1/4 cups) 3/4 cup mayonnaise 1/2 cup sour cream 1/4 tsp grated lemon rind 2 Tbs fresh lemon juice 1 Tbs drained capers 2 tsp chopped fresh dill 1 tsp Dijon mustard 1/4 tsp salt 1/4 tsp pepper Stir together all ingredients. Cover and chill up to 3 days.


Nutrition

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