Crab Cakes with Creamy Dill Caper Sauce
By rossboys
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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