Caper Herb Crab Cake

Caper Herb Crab Cake

Category: Seafood
Servings: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Calories: 328

Elevate your dining experience with our Caper Herb Crab Cakes, featuring tender, succulent jumbo lump crab meat and a delightful blend of fresh herbs and capers. Perfect for any occasion, these versatile crab cakes shine as a luxurious appetizer, a main course paired with a crisp salad, or even as sliders with our refreshing Cucumber Dill Sauce. Ideal for brunches or garden parties, they promise to impress your guests with their balance of textures and flavors. For a truly memorable meal, visit our recipe page for easy instructions and expert tips to create these delectable crab cakes with ease.

Author:
Chef Kayla Robison

Ingredients

Crab Cakes

1 lb Jumbo Lump Crab Meat, Drained, Chopped
1 Cup Panko Bread Crumbs
1 Egg
1 Tbsp Capers, Rinsed and Minced
1 Shallot, Minced
½ Red Pepper, Small Diced
½ Cup Celery, Small Diced
2 Cloves Garlic, Minced
½ Cup Parsley, Chopped
1 Tsp Dijon Mustard
1 Tbsp Coastal Breeze
2 Tbsp Oil

Cucumber Dill Sauce

¼ Cup Mayonnaise
¼ Cup Plain Greek Yogurt
½ Tbsp Dijon Mustard
½ Cup Cucumber, Small Diced
½ Cup Celery, Small Diced
¼ Cup Green Onion, Thinly Sliced
1 Tbsp Fresh Dill, Rough Chop
2 Tbsp Chives, Thinly Sliced
1 Tbsp Capers, Rinsed and Minced
2 Tbsp Fresh Lemon Juice
1 ½ Tsp Coastal Breeze

Directions

  1. In a medium bowl, combine all crab cake ingredients until well incorporated. Refrigerate for at least 30 minutes. After 30 minutes, form the mixture into 6 patties. Refrigerate until ready to cook.
  2. In a large skillet, heat oil over medium-high heat. Once the skillet is ready, lightly season each side of the patties with more Coastal Breeze seasoning and place them in the skillet, making sure not to overcrowd the pan.
  3. Cook on each side until dark golden brown, about 5 minutes per side. When finished, rest and add a light squeeze of fresh lemon juice on top.
  4. In a small bowl, mix together all of the cucumber dill sauce ingredients until well incorporated.
  5. Arrange crab cakes on a platter and top with sauce. Garnish with lemon slices with herbs.

Nutrition

Serving Size: 203
per serving
Calories: 328
Protein: 17.5 grams
Carbs: 17.5 grams
Fat: 12.9 grams
Sodium: 941 milligrams
Fiber: 3 grams
Sugar: 3 grams
Cholesterol: 70 milligrams

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