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Crab Cakes with Creamy Dill Caper Sauce

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Dill Caper Sauce:
  • 2 lb fresh lump crabmeat
  • 1/2 cup minced green onion
  • 1/2 cup minced red bell pepper
  • 1 Tbsp olive oil
  • 1/2 cup Italian-seasoned bread crumbs
  • 1 lg egg, lightly beaten
  • 1/2 cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1-1/2 tsp Old Bay seasoning
  • 1/2 tsp pepper
  • Dash Worcestshire sauce
  • 2 Tbsp butter
  • lemon wedges
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 tsp grated lemon rind
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp drained capers
  • 2 tsp chopped fresh dill
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper

Details

Servings 14

Preparation

Step 1

Rinse, drain, and flake crabmeat, being careful not to break up lumps.

Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender.

Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs.

Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden.

Sauce: Stir ingredients together; cover and chill up to 3 days.

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