Best Lemon Caper Crab Cakes Recipes

Crab Cakes with Lemon Caper Remoulade Recipe - (4.5/5) image

Provided by akselden

Number Of Ingredients 19

Lemon caper remoulade:
Crab cakes
1 lb. lump crab meat
3 tbsp olive oil
1/2 cup finely chopped green onions
3 egg yolks
2 tbsp dry breadcrumbs
2 tbsp finely chopped fresh herbs (made up of equal parts dill, parsley, tarragon and chives)
1 tbsp Dijon mustard
1 tbsp mayonnaise
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1/2 tsp salt
Freshly ground pepper to taste
1 cup mayonnaise
Grated rind and juice of 1 large lemon
2 tbsp drained capers, chopped
1 tsp chopped fresh parsley
Salt and pepper

Steps:

1. Preheat oven to 350'F. 2. Place crabmeat in a sieve; pick through and remove any cartilag•e. Press firmly to remove liquid. Transfer to a large bowl. 3. In a skillet, heat 1 tablespoon of the oil over medium heat. Add green onions and cook for about 2 minutes or until softened. Let cool. 4. Add cooked onions, egg yolks, breadcrumbs, herbs, mustard, mayonnaise, Tabasco and Worcestershire sauces, salt and pepper to the crabmeat. Stir mixture until well combined, breaking up lumps of crabmeat with your fingers . 5. Divide crab mixture into eight equal parts and form into B round patties about 1/2" thick. (Patties can be prepared ahead, covered and refrigerated for up to 1 day). 6. In a large skillet, heat half of the remaining oil over medium-high heat and cook crab cakes in batches - adding remaining oil as necessary - for about 2 minutes per side or until golden brown. Transfer to a parchment lined baking sheet and bake in the oven for about 5 minutes or until heated through. Serve warm with Lemon Caper Remoulade (recipe below). Makes 8 appetizer servings Lemon caper remoulade 1. In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups

Lemon Caper Crab Cakes image

Provided by Lynnda Cloutier

Categories Seafood

Number Of Ingredients 12

4 tbsp. butter, divided
2 tbsp. minced yellow onion
2 large eggs
2 tbsp. lemon juice
1 tbsp, capers, drained
2 tbsp. mayonnaise
1/4 tsp. garlic powder
1/2 tsp. lemon pepper seasoning
1 tsp. worcestershire sauce
1/4 tsp. salt
2/3 cup plain bread crumbs, lightly toasted
1 lb. crab meat

Steps:

1. Melt 2 Tbsp. butter in medium saute pan over medium heat. Cook onion til soft and set aside to cool.
2. In medium bowl, beat eggs til frothy. Stir in cooked onion, lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce and salt til well blended. Fold in bread crumbs, then crab.
3. Form 8 round cakes, using about 1/2 cup mixture for each. Heat remaining butter in saute pan over medium low heat. Cook crab cakes til golden brown, 2 to 3 minutes per side. makes 4 servings.