Maryland Crab Cakes With Creamy Caper-Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet. Ingredients:
2 pounds fresh lump crabmeat |
1/2 cup minced green onion |
1/2 cup minced red bell pepper |
1 tablespoon olive oil |
1/2 cup italian-seasoned breadcrumbs |
1 large egg, lightly beaten |
1/2 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons old bay seasoning |
1/2 teaspoon pepper |
dash of worcestershire sauce |
2 tablespoons butter |
lemon wedges |
creamy caper-dill sauce |
garnish: fresh dill sprigs |
Directions:
1. Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.
2. Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
3. 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.
4. 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. Garnish, if desired.
5. *Regular crabmeat may be substituted for lump.
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