"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Maryland Crab Cakes With Creamy Caper-Dill Sauce Recipe

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This recipe for Maryland Crab Cakes With Creamy Caper-Dill Sauce, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Waters
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Ib. fresh lump crab meat
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 large egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp. fresh lemon juice
1-1/2 tsp. Old Bay seasoning
1/2 tsp. pepper
Dash of Worcestershire sauce
2 Tbsp. butter
Lemon wedges (optional)

Creamy Caper-Dill Sauce
3/4 cup mayonnaise
1/2 cup sour cream
1/2 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

Directions:
Directions:
Rinse, drain, and flake crabmeat, being careful to NOT 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, bread crumbs, egg, and next five ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2 inch) cakes. Place on an aluminum foil-lined baking sheet. Cover and chill at least one hour or up to 8 hours. Melt butter in a large non stick skillet over medium heat. Add crab cakes and cook in 2 batches 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedge and creamy caper-dill sauce.

Sauce:
Stir all ingredients together well. Cover and chill for up to one hour before meal time.

 

 

 

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