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Maryland Crab Cakes with creamy caper-dill sauce Recipe

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This recipe for Maryland Crab Cakes with creamy caper-dill sauce is from Bookclub Favs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
crab cakes
2 lb fresh lump crabmeat
½ cup minced green onion
½ cup minced red bell pepper
1 Tbsp. olive oil
½ cup Italian seasoned breadcrumbs
1 large egg, lightly beaten
½ cup mayonnaise
1 Tbsp fresh lemon juice
1 ½ tsp Old Bay seasoning
½ teaspoon pepper
Dash of Worcestershire sauce
2 Tbsp. butter
Lemon wedges
Creamy Caper-Dill Sauce
Garnish: fresh dill sprigs

Creamy Caper-Dill Sauce

3/4 cup mayonnaise 1tsp. Dijon mustard
½ cup sour cream ¼ tsp. salt
¼ teaspoon grated lemon rind ¼ tsp. pepper
2 Tbsp. fresh lemon juice 2 tsp. chopped fresh dill
1 Tbsp drained capers
Directions:
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 more until tender.
3. Stir together green onion mixture, breadcrumbs, egg and next 5 ingredients. Gently fold in crabmeat. Shape into 14 2 ½ inch cakes, about 1/3 cup for each cake. Place on an aluminum foil-lined baking sheet; cover and chill for at least 1 hour or up to 8 hrs.
4. Melt butter in a large nonstick skillet over medium heat. Add crab cakes and cook 4 to 5 minutes on each side until golden. Drain on paper towels.

Creamy Caper-Dill Sauce

Stir together, cover and chill. Will keep for three days.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
works without capers as well

 

 

 

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