Here's a recipe for you to try from retired culinary faculty member Chef Martha Jo Rupert:

Yield: 18 crab cakes

Crab Cakes

3 pounds of fresh lump crabmeat
cup minced green onion
cup minced red bell pepper
1 tablespoon olive oil
cup Italian-seasoned breadcrumbs
1 large eggs, lightly beaten
cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons Old Bay seasoning
teaspoon pepper
2 dashes of Worcestershire sauce
3 cup fresh white breadcrumbs
3 tablespoons butter
Lemon wedges


  1. Rinse, drain, and flake crabmeat, without breaking up lumps. Remove any shells, and set aside.
  2. Sweat green onion and red bell pepper, until tender.
  3. Stir onions and peppers into oil, breadcrumbs, eggs, mayonnaise, lemon juice, Old Bay, pepper, and Worcestershire.
  4. Then add flaked crabmeat and chill for 1 hour.
  5. Shape into 2 inch cakes, gently press each side with fresh bread crumbs, and place on a lined baking sheet.
  6. 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 cups

cup mayonnaise
cup sour cream
teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon drained capers, rough chop
2 teaspoons chopped fresh dill
1 teaspoon Dijon mustard
teaspoon salt
teaspoon pepper

Put all ingredients into a bowl, stir, cover, and chill before serving. Serve with crab cakes.