Crab Cakes with Lemon Caper Sauce: Recipe

Do you like to enjoy seafood and less common delicacies? Indulge in the salty delight of crab cakes with lemon caper sauce! This delicious seafood dish tempts the taste buds with its rich flavor and creamy consistency, and it could really blow your mind. These golden brown crab cakes are made with premium crab meat, perfectly seasoned and pan-fried to crispy perfection. Accompanied by a tangy lemon caper sauce, this dish stands out with the tangy lemon combined with the salty capers, offering an unexpected balance of flavors that makes this dish a true masterpiece. Whether you’re hosting a dinner party or treating yourself to a gourmet meal at home, Crab Cakes with Lemon Caper Sauce are sure to please all lovers of seafood and great flavor combinations. Let’s prepare and enjoy these delicious Crab Cakes with Lemon Caper Sauce!

Recipe

Ingredients in this recipe

For Crab Cakes

• 1 lb lump crab meat, drained
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Old Bay seasoning
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons of olive oil, for frying

For the Lemon Caper Sauce

• 1/2 cup mayonnaise
• 2 tablespoons capers, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley or dill
• Salt and pepper to taste

Step-by-step instructions

Step 1

• In a large bowl, combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, chopped parsley, salt, and pepper. Gently mix the mixture until everything is well combined.

Step 2

• Divide the mixture into equal portions and shape each into a crab cake about 1 inch thick.

Step 3

• Place the crab cakes on a baking sheet lined with parchment paper and place in the refrigerator to harden for at least 30 to 60 minutes.

Step 4

• Heat the olive oil in a large skillet over medium heat.

Step 5

• Once the oil is hot, carefully add the crab cakes to the pan, working in batches if necessary to avoid overcrowding.

Step 6

• Cook the crab cakes for about 4 minutes on each side, or until golden brown and crispy. Halfway through cooking, carefully turn them with a spatula.

Step 7

• Place the finished crab cakes on a plate lined with paper towels to absorb excess oil.

Step 8

• In a small bowl, mix mayonnaise, chopped capers, lemon juice, lemon zest, chopped parsley, or dill according to your preference, salt, and pepper. Mix until well combined.

Step 9

• Serve the crab cakes hot with the lemon caper sauce on the side for dipping or drizzling and enjoy this great dish full of flavor.