You are here: Home » Recipes » Crab Cakes with Horseradish Caper Sauce Crab Cakes with Horseradish Caper Sauce Kitchen Tested Yield 8 servings Make ahead and refrigerate until ready to prepare. These make a great dinner. PrintEmail Ingredients Horseradish Caper Sauce:1/4 cup light mayonnaise2 tablespoons prepared horseradish1 tablespoon lemon juice1 tablespoon finely chopped onion1 teaspoon capers, drainedCrab Cakes:1 pound lump crabmeat, picked for shells1/3 cup finely chopped green onions1/4 cup diced onions1/2 cup chopped green bell peppers1 teaspoon minced garlic1 large egg, beaten slightly2 tablespoons Dijon mustard1 tablespoon lemon juice1 teaspoon Worcestershire sauce2 cups fresh bread crumbs, divided Instructions To prepare the sauce: Stir all ingredients together and refrigerate. To prepare the crab cakes: In a bowl, mix together crabmeat, green onion, onion, green pepper and garlic. In a separate small bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Add about 1/4 cup bread crumbs to crab mixture and fold in egg mixture carefully. With your hand, form into eight patties and coat with remaining bread crumbs. Place on a baking sheet in refrigerator and chill for several hours or until needed. Heat a large nonstick skillet coated with nonstick cooking spray over medium heat. Cook the crab cakes about 4 minutes on each side, turning once, until golden brown. Serve with Horseradish Caper Sauce.