Best 8 Crab Cakes With Creamy Caper Sauce Recipes

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Cooking crab cakes with creamy caper sauce is a delightful culinary experience that brings together the delicate taste of crab meat with a rich and flavorful sauce. This dish is perfect for special occasions or a memorable meal with friends and family. The combination of sweet crab, tangy capers, and creamy sauce creates a symphony of flavors that will tantalize your taste buds. With the right ingredients and a few simple steps, you can create a delicious crab cake with creamy caper sauce that will impress even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

CRABCAKES WITH ZESTY HERB TARTAR SAUCE



Crabcakes with Zesty Herb Tartar Sauce image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 16 servings

Number Of Ingredients 13

1 cup oyster crackers
1/4 cup cornichons
1 tablespoon capers, drained
2 scallions, roughly chopped
Leaves from 1 sprig fresh tarragon
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 pound jumbo lump crabmeat
2 tablespoons olive oil
Lemon wedges, for serving

Steps:

  • In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
  • Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
  • Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.

PERFECT CRAB CAKES WITH GREEN ONIONS



Perfect Crab Cakes With Green Onions image

Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.

Provided by Ben S.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Yield 4

Number Of Ingredients 10

1 egg, beaten
2 tablespoons mayonnaise
2 tablespoons green onion tops
¼ teaspoon Chesapeake seasoning, such as Old Bay(r)
¼ teaspoon hot red pepper sauce
1 pound lump or backfin crabmeat, drained and picked over for shells
4 teaspoons milk
10 saltine crackers, finely crushed
6 tablespoons olive oil, for frying
Lemon wedges, for serving

Steps:

  • Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
  • Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
  • About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g

CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)



Crab Cakes with Creamy Dill Caper Sauce Recipe - (4/5) image

Provided by rossboys

Number Of Ingredients 23

Dill Caper Sauce:
2 lb fresh lump crabmeat
1/2 cup minced green onion
1/2 cup minced red bell pepper
1 Tbsp olive oil
1/2 cup Italian-seasoned bread crumbs
1 lg egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp fresh lemon juice
1-1/2 tsp Old Bay seasoning
1/2 tsp pepper
Dash Worcestshire sauce
2 Tbsp butter
lemon wedges
3/4 cup mayonnaise
1/2 cup sour cream
1/4 tsp grated lemon rind
2 Tbsp fresh lemon juice
1 Tbsp drained capers
2 tsp chopped fresh dill
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Steps:

  • Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.

MARYLAND CRAB CAKES WITH CAPER SAUCE



Maryland Crab Cakes With Caper Sauce image

Make and share this Maryland Crab Cakes With Caper Sauce recipe from Food.com.

Provided by SkinnyMinnie

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb fresh lump crabmeat
6 -8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon fresh parsley, minced
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
1 cup mayonnaise
3 shallots, minced
2 teaspoons lemon zest
1 1/2 tablespoons lemon juice, fresh
1 1/2 tablespoons capers, drained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • SAUCE:.
  • Combine all of the caper sauce ingredients in a small bowl.
  • Whisk together to combine and chill until crab cakes are ready.
  • CRAB CAKES:.
  • Drain the crab meat and remove any bits of shell.
  • Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
  • Gently fold in the crab meat.
  • Shape into 8 thin patties.
  • Melt butter in a large skillet over medium heat.
  • Add the crab cakes and cook in batches 4-5 min on each side or until golden.
  • Drain on paper towels and repeat with remaining crab cakes.
  • Serve with caper sauce.

Nutrition Facts : Calories 574, Fat 38.5, SaturatedFat 8.6, Cholesterol 177.1, Sodium 1411.8, Carbohydrate 29.4, Fiber 0.6, Sugar 6.1, Protein 28.8

CRAB CAKES WITH CREAMY CAPER SAUCE



Crab Cakes with Creamy Caper Sauce image

Provided by Bill Brett

Categories     Mustard     Appetizer     Mayonnaise     Crab     Summer     Pan-Fry     Capers     Bon Appétit     Vermont     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course servings

Number Of Ingredients 16

Sauce
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
Crab Cakes
1 1/2 pounds crabmeat
1 cup plus 2 1/2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup spicy brown mustard
1/4 cup mayonnaise
1 large egg, beaten to blend
2 teaspoons Old Bay seasoning
1/2 cup or more vegetable oil (for frying)

Steps:

  • for caper sauce:
  • Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
  • for crab cakes:
  • Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
  • Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes with Wasabi Caper Sauce image

Provided by Peter Tulaney

Categories     Shellfish     Fry     Wasabi     Crab     Capers     Gourmet     Brooklyn     New York

Yield Makes 4 main-course servings

Number Of Ingredients 16

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard*
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Make wasabi caper sauce:
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

Tips:

  • Choose the right crab meat. Fresh crab meat is best, but frozen or canned crab meat can also be used. If using frozen crab meat, thaw it overnight in the refrigerator or under cold water. If using canned crab meat, drain it well and rinse it with cold water.
  • Use a light touch when mixing the crab cakes. Overmixing will make the crab cakes tough.
  • Don't overcook the crab cakes. They should be cooked through, but still moist and tender. A good rule of thumb is to cook them for 2-3 minutes per side.
  • Serve the crab cakes with your favorite dipping sauce. A creamy caper sauce is a classic choice, but you can also use tartar sauce, cocktail sauce, or a simple lemon wedge.

Conclusion:

Crab cakes are a delicious and easy-to-make seafood dish. They can be served as an appetizer, main course, or sandwich. With a few simple ingredients and a little bit of time, you can make crab cakes that will impress your friends and family.

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