Chesapeake Bay Creamy Dill Crab Cakes
Ingredients:
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
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 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.
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.
