Maryland Crab Cakes With Creamy Caper-Dill Sauce

Ingredients:

2 pounds fresh lump or regular crabmeat

1/2 cup minced green onion

1/2 cup minced red bell pepper

1 tablespoon olive oil

1/2 cup Italian-seasoned breadcrumbs

1 large egg, lightly beaten

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon pepper

Dash of Worcestershire sauce

2 tablespoons butter

Lemon wedges

Creamy Caper-Dill Sauce:

3/4 cup mayonnaise

1/2 cup sour cream

1/4 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon drained capers

2 teaspoons chopped fresh dill

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Garnish: fresh dill sprigs

Directions:

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

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

Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 12 (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.

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.

Creamy Caper-Dill Sauce: mix together all ingredients, chill before serving with fried crab cakes

Yields

6 servings