Maryland Crab Cakes With Creamy Caper-Dill Sauce

Name: Maryland Crab Cakes With Creamy Caper-Dill Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 sprig Garnish: fresh dill; 30 servings Creamy Caper-Dill Sauce; 1 large egg, lightly beaten; 118 milliliters minced green onion; 118 milliliters Italian-seasoned breadcrumbs; 1 Tbsp fresh lemon juice; 30 servings Lemon wedges; 907 grams fresh lump crabmeat; 118 milliliters mayonnaise; 2 teaspoons Old Bay seasoning; 1 Tbsp olive oil; 1 teaspoons pepper; 118 milliliters minced red bell pepper; 1 Dash Worcestershire sauce

Maryland Crab Cakes With Creamy Caper-Dill Sauce might be just the hor d'oeuvre you are searching for. This recipe makes 30 servings with 75 calories, 6g of protein, and 4g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, dash of worcestershire sauce, green onion, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.

Ingredients you will need

Crabmeat

Saut green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.

Ingredients you will need

Bell Pepper

Green Onions

Cooking Oil

Equipment you will use

Frying Pan

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).

Ingredients you will need

Breadcrumbs

Green Onions

Crabmeat

Egg

Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.

Equipment you will use

Aluminum Foil

Baking Sheet

Melt butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden.

Ingredients you will need

Crab

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with a squeeze of lemon and Creamy Caper-Dill Sauce.

Ingredients you will need

Lemon

Sauce

Dill

Garnish, if desired.

*Regular crabmeat may be substituted for lump.

Ingredients you will need

Crabmeat

Equipment

Ingredients

Servings:

2Tbsps

butter 1sprig

Garnish: fresh dill 30servings

Creamy Caper-Dill Sauce 1large

egg, lightly beaten 118milliliters

minced green onion 118milliliters

Italian-seasoned breadcrumbs 1Tbsp

fresh lemon juice 30servings

Lemon wedges 907grams

fresh lump crabmeat 118milliliters

mayonnaise 2teaspoons

Old Bay seasoning 1Tbsp

olive oil 1teaspoons

pepper 118milliliters

minced red bell pepper 1Dash

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.