Maryland Crab Cakes with Creamy Caper Dill Sauce

  • 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
    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


    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 ½ 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 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.