Crab Cakes with Horseradish Caper Sauce

  • Yield: 8 servings


Horseradish Caper Sauce:
1/4cup light mayonnaise
2tablespoons prepared horseradish
1tablespoon lemon juice
1tablespoon finely chopped onion
1teaspoon capers, drained
Crab Cakes:
1pound lump crabmeat, picked for shells
1/3cup finely chopped green onions
1/4cup diced onions
1/2cup chopped green bell peppers
1teaspoon minced garlic
1large egg, beaten slightly
2tablespoons Dijon mustard
1tablespoon lemon juice
1teaspoon Worcestershire sauce
2cups fresh bread crumbs, divided


  1. To prepare the sauce:  Stir all ingredients together and refrigerate.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 219
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 70mg
  • Sodium 625mg
  • Carbohydrate 24g
  • Fiber 1g
  • Protein 17g