Maryland Crab Cakes With Creamy Caper-Dill Sauce – a delicious recipe with lump crabmeat, green onion, red bell pepper, olive oil, Italian-seasoned breadcrumbs, egg. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.
2
Saute 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 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.
4
Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.
5
*Regular crabmeat may be substituted for lump.
390
kcal
Calories
35
g
Fat
14
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 pounds fresh lump crabmeat*, 1/2 cup minced green onion, 1/2 cup minced red bell pepper, 1 tablespoon olive oil, and more.
Yes, Maryland Crab Cakes With Creamy Caper-Dill Sauce falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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