Ingredients:�
Crab Cakes:
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
Creamy Caper-dill Sauce:
- � cup mayonnaise�
- � cup sour cream�
- � teaspoon grated lemon rind�
- 2 tablespoons fresh lemon juice�
- 1 tablespoon drained capers�
- 2 teaspoons chopped fresh dill�
- 1 teaspoon Dijon mustard�
- � teaspoon salt�
- � teaspoon pepper
Directions:
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Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside.
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Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
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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.
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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.