CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)

Crab Cakes with Creamy Dill Caper Sauce Recipe - (4/5) image

Provided by rossboys

Number Of Ingredients 23

Dill Caper Sauce:
2 lb fresh lump crabmeat
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 lg egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp fresh lemon juice
1-1/2 tsp Old Bay seasoning
1/2 tsp pepper
Dash Worcestshire sauce
2 Tbsp butter
lemon wedges
3/4 cup mayonnaise
1/2 cup sour cream
1/4 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

Steps:

Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.