Crab Cakes with Creamy Dill Caper Sauce

By rossboys

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

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.