Crab Cakes With Creamy Dill Caper Sauce Recipe 45 Recipes

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

Ingredients

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.

CRAB CAKES WITH CREAMY CAPER SAUCE

Crab Cakes with Creamy Caper Sauce image

Provided by Bill Brett

Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 12 first-course servings

Number Of Ingredients 16

Ingredients

Sauce
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
Crab Cakes
1 1/2 pounds crabmeat
1 cup plus 2 1/2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup spicy brown mustard
1/4 cup mayonnaise
1 large egg, beaten to blend
2 teaspoons Old Bay seasoning
1/2 cup or more vegetable oil (for frying)

Steps:

for caper sauce:
Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
for crab cakes:
Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

LEMON DILL CRAB CAKE SAUCE

Lemon Dill Crab Cake Sauce image

Excellent on Paula Deen's Crab Cakes. Cooking time is sitting time for flavors to meld! As a note: This is also my spread for Turkey Burgers I just cut the buttermilk down to 1 Tbsp. My husband loves it! Also, the lemon and garlic amounts are up to you. We love garlic, so I usually add 2 cloves!

Provided by CABarbieQue

Categories Low Protein

Time 1h5m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Nutrition Facts : Calories 238.1, Fat 19.8, SaturatedFat 3, Cholesterol 15.9, Sodium 434.7, Carbohydrate 15.5, Fiber 0.2, Sugar 4.6, Protein 1.1

MARYLAND CRAB CAKES WITH CAPER SAUCE

Maryland Crab Cakes With Caper Sauce image

Make and share this Maryland Crab Cakes With Caper Sauce recipe from Food.com.

Provided by SkinnyMinnie

Categories Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb fresh lump crabmeat
6 -8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon fresh parsley, minced
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
1 cup mayonnaise
3 shallots, minced
2 teaspoons lemon zest
1 1/2 tablespoons lemon juice, fresh
1 1/2 tablespoons capers, drained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

SAUCE:.
Combine all of the caper sauce ingredients in a small bowl.
Whisk together to combine and chill until crab cakes are ready.
CRAB CAKES:.
Drain the crab meat and remove any bits of shell.
Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
Gently fold in the crab meat.
Shape into 8 thin patties.
Melt butter in a large skillet over medium heat.
Add the crab cakes and cook in batches 4-5 min on each side or until golden.
Drain on paper towels and repeat with remaining crab cakes.
Serve with caper sauce.

Nutrition Facts : Calories 574, Fat 38.5, SaturatedFat 8.6, Cholesterol 177.1, Sodium 1411.8, Carbohydrate 29.4, Fiber 0.6, Sugar 6.1, Protein 28.8

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