I have no idea what is considered an "authentic" Maryland crab cake. Crabmeat here in the upper midwest is a rare and expensive commodity. But I picked up three pounds of it when the Fabian Seafood Company truck was in town last Friday and decided to make crab cakes with a pound of it, and a google search turned up this recipe. I halved the recipe, since it was just my daughter and me eating, I used the entire egg and reduced the mayo to 3 tbsp. I would in the future add more breadcrumbs and more mayo, as the cakes only barely held together while frying. They tasted great, though!
Maryland Crab Cakes With Creamy Caper-Dill Sauce
Photo: Beth Dreiling; Styling: Cari South
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Chill Time: 1 Hour
- 2 pounds fresh lump 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
- Garnish: fresh dill sprigs
- 1. Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.
- 2. Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
- 3. 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). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours.
- 4. 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.
- *Regular crabmeat may be substituted for lump.
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