Maryland Crab Cakes With Creamy Caper-Dill Sauce

These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet.


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 breadcrumbs
1 large egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp. fresh lemon juice
1 1/2 tsp. Old Bay seasoning
1/2 tsp. pepper
Dash of Worcestershire sauce
2 Tbsp. 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.

4. Gently fold in crabmeat.

5. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake).

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

7. 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.

8. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired.

Makes 14 Cakes

*Regular crabmeat may be substituted for lump.

Creamy Caper-Dill Sauce


3/4 cup mayonnaise
1/2 cup sour cream
1/4 tsp. grated lemon rind
2Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 tsp. chopped fresh dill
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper

1. Stir together all ingredients.

2. Cover and chill up to 3 days. 

Makes 1 1/4 Cups

Recipe from Southern Living Magazine