Crab Cakes

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
15 min
Cook:
20 min

Yield:
26 mini crab cakes; 6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup small diced red onion (1 small onion)
  • 1 1/2 cups small diced celery (4 stalks)
  • 1/2 cup small diced red bell pepper (1 small pepper)
  • 1/2 cup small diced yellow bell pepper (1 small pepper)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
Directions

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

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    Crab Cakes

    Recipe courtesy of Nigella Lawson