Recipe courtesy of Ina Garten
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Total:
1 hr 5 min
Prep:
30 min
Inactive:
15 min
Cook:
20 min
Yield:
26 mini crab cakes; 6 to 8 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
30 min
Inactive:
15 min
Cook:
20 min
Yield:
26 mini crab cakes; 6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Pairs well with Chardonnay

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