Lemon Caper Crab Cakes

Lynnda Cloutier


Easy and delicious. source unknown


★★★★★ 1 vote



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  • ·
    4 tbsp. butter, divided
  • ·
    2 tbsp. minced yellow onion
  • ·
    2 large eggs
  • ·
    2 tbsp. lemon juice
  • ·
    1 tbsp, capers, drained
  • ·
    2 tbsp. mayonnaise
  • ·
    1/4 tsp. garlic powder
  • ·
    1/2 tsp. lemon pepper seasoning
  • ·
    1 tsp. worcestershire sauce
  • ·
    1/4 tsp. salt
  • ·
    2/3 cup plain bread crumbs, lightly toasted
  • ·
    1 lb. crab meat

How to Make Lemon Caper Crab Cakes


  1. Melt 2 Tbsp. butter in medium saute pan over medium heat. Cook onion til soft and set aside to cool.
  2. In medium bowl, beat eggs til frothy. Stir in cooked onion, lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce and salt til well blended. Fold in bread crumbs, then crab.
  3. Form 8 round cakes, using about 1/2 cup mixture for each. Heat remaining butter in saute pan over medium low heat. Cook crab cakes til golden brown, 2 to 3 minutes per side. makes 4 servings.

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About Lemon Caper Crab Cakes

Course/Dish: Fish, Seafood

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