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Maryland Style Crab Cakes Recipe

Name: Copper Rill Restaurants Maryland Style Crab Cakes Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound lump crab meat; 1 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon Old Bay seasoning; 1 cup green onions, finely chopped; 1 large egg, beaten; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 cup breadcrumbs; 2 tablespoons olive oil; 1 cup butter, unsalted; 2 tablespoons shallots, finely chopped; 0.5 cup white wine; 2 tablespoons lemon juice; 2 tablespoons capers, rinsed and chopped; 2 tablespoons fresh dill, chopped; 0.25 teaspoon salt; 0.25 teaspoon black pepper

Inspired by Copper Rill Restaurant

Time1h 15m

Serves4

Baked golden and served with a Lemon and Caper Dill Beurre Blanc Sauce.

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Ingredients

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Crab Cakes

1 pound lump crab meat

1 cup Mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Original Worcestershire Sauce

1 tablespoon Old Bay seasoning

1 cup green onions, finely chopped

1 large egg, beaten

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1 cup breadcrumbs

2 tablespoons olive oil

Lemon and Caper Dill Beurre Blanc Sauce

1 cup butter, unsalted

2 tablespoons shallots, finely chopped

1/2 cup White wine

2 tablespoons ReaLemon lemon juice

2 tablespoons Capers, rinsed and chopped

2 tablespoons fresh dill, chopped

1/4 teaspoon Celtic sea salt

1/4 teaspoon black pepper

Method

Crab Cakes Preparation

Combine Ingredients

In a large mixing bowl, gently fold together the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, salt, and black pepper until well combined.

Add Breadcrumbs

Gradually fold in the breadcrumbs until the mixture holds together but is not overly dense.

Form Cakes

Using your hands, form the mixture into patties, roughly 1 inch thick and 3 inches wide. You should yield about 8 crab cakes.

Chill

Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them hold their shape during baking.

Preheat Oven

Preheat your oven to 375°F (190°C).

Bake

Drizzle the tops of the crab cakes with olive oil and bake for 20-25 minutes or until golden brown and heated through.

Lemon and Caper Dill Beurre Blanc Sauce Preparation

Cook Shallots

In a small saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.

Add Wine and Reduce

Pour in the white wine and bring to a simmer. Cook until the liquid reduces by half, about 5-7 minutes.

Finish the Sauce

Remove the saucepan from the heat and whisk in the remaining butter, lemon juice, capers, fresh dill, salt, and black pepper until the sauce is smooth and creamy.