Crab Cakes with Horseradish Caper Sauce

Kitchen Tested
  • Yield 8 servings

Make ahead and refrigerate until ready to prepare. These make a great dinner.


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


  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.



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