Maryland Crab Cakes with Creamy Caper Dill Sauce - Department of Hospitality and Employment Relation
Try this recipe for crab cakes from culinary faculty member, Chef Martha Jo Rupert.
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Ingredients
- 3 pounds of fresh lump crabmeat
- cup minced green onion
- cup minced red bell pepper
- 1 tablespoon olive oil
- cup Italian-seasoned breadcrumbs
- 1 large eggs, lightly beaten
- cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay seasoning
- teaspoon pepper
- 2 dashes of Worcestershire sauce
- 3 cups fresh white breadcrumbs
- 3 tablespoons butter
- Lemon wedges
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