Here’s a recipe for you to try from culinary faculty member, Chef Martha Jo Rupert:
Yield: 18 crab cakes
Crab Cakes
3 pounds of fresh lump crabmeat
¾ cup minced green onion
¾ cup minced red bell pepper
1 ½ tablespoon olive oil
¾ cup Italian-seasoned breadcrumbs
1 ½ large eggs, lightly beaten
¾ cup mayonnaise
1 ½ tablespoon fresh lemon juice
2 ¼ teaspoons Old Bay seasoning
¾ teaspoon pepper
2 dashes of Worcestershire sauce
3 cup fresh white breadcrumbs
3 tablespoons butter
Lemon wedges
Instructions
- Rinse, drain, and flake crabmeat, without breaking up lumps. Remove any shells, and set aside.
- Sweat green onion and red bell pepper, until tender.
- Stir onions and peppers into oil, breadcrumbs, eggs, mayonnaise, lemon juice, Old Bay, pepper, and Worcestershire.
- Then add flaked crabmeat and chill for 1 hour.
- Shape into 2 ½ inch cakes, gently press each side with fresh bread crumbs, and place on a lined baking sheet.
- Melt butter in a saucepan, add the cakes and cook 4-5 minutes per side. Drain on paper towels and serve with Creamy Caper-Dill Sauce; Garnish with fresh dill sprigs
Creamy Caper-Dill Sauce
Yield: 1 ¼ cups
¾ cup mayonnaise
½ cup sour cream
¼ teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon drained capers, rough chop
2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
Put all ingredients into a bowl, stir, cover, and chill before serving. Serve with crab cakes.
