Crab Cakes with Horseradish Caper Sauce
Kitchen Tested 
- Yield 8 servings
Make ahead and refrigerate until ready to prepare. These make a great dinner.
Ingredients
- Horseradish Caper Sauce:
- 1/4 cup light mayonnaise
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped onion
- 1 teaspoon capers, drained
- Crab Cakes:
- 1 pound lump crabmeat, picked for shells
- 1/3 cup finely chopped green onions
- 1/4 cup diced onions
- 1/2 cup chopped green bell peppers
- 1 teaspoon minced garlic
- 1 large egg, beaten slightly
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 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.
