Maryland Crab Cakes With Creamy Caper-Dill Sauce

Maryland Crab Cakes With Creamy Caper-Dill Sauce
Photo by Beth Dreiling

Ingredients

  • ½ teaspoon pepper
  • 2 pounds fresh lump crabmeat*
  • ½ cup minced red bell pepper
  • Garnish: fresh dill sprigs
  • Creamy Caper-Dill Sauce
  • Dash of Worcestershire sauce
  • 1 large egg, lightly beaten
  • + 8 more ingredients
    • ½ cup Italian-seasoned breadcrumbs
    • ½ cup minced green onion
    • 1 tablespoon olive oil
    • 1 ½ teaspoons Old Bay seasoning
    • Lemon wedges
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons butter
    • ½ cup mayonnaise

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 ing...

View full recipe at My Recipes

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