Crab Cakes

Show: Barefoot ContessaEpisode: Cooking with Tess

Rated: 4 stars out of 5Rate itRead users' reviews (131)

RECIPE
COMMENTS & REVIEWS(131)

Cook Time:
20 min
Level:
Intermediate
Yield:
26 mini crab cakes; 6 to 8 servings

Times:

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

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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.

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Comments & Reviews

recipe Crab Cakes
Julia Elkhart, IN 10-27-2009
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The best and versitile
Rated: 5 stars out of 5

I just have to say I have made this with crab and salmon and it is such a good recipe...thanks Ina....I luv your recipes!!!
recipe Crab Cakes
Yuliya Burlingame, CA 10-05-2009
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My Modified Baked and More Crabby Version
Rated: 5 stars out of 5

I love veggies that's why this recipe appealed to me. My husband tried to follow it to the t and he got a moist fried mush.... We thought it was a keeper though, because the mush tasted amazing :) You won't, probably, be very proud to make it for your guests...so I went ahead, read all the reviews and came to the conclusion: 1) there's not enough crab in the recipe; 2) I wanted it baked. MODIFICATIONS: I 1) used 1lb crab claw meat (the whole can) 2) because of extra crab to hold the cakes together, I added 1/2 cup of Panko bread crumbs ( this is the lighter Japanese version-bought @ Safeway) to 1/2 cup regular breadcrumbs, totaling 1cup crumbs. 3) baked them @ 350 degrees for 20 minuted and broiled for additional 2-3 minutes. I lined the baking sheet with oiled foil and used ice cream scoop. The cakes looked a bit too high/round, so I pressed them down slightly with a rubber spatula. Let about an inch between each crab cake. They were PERFECTION. I didn't even adjust the spices, because I found the crab meat pretty tasty by itself. Bon Appetit!Read more
recipe Crab Cakes
Jane Madison, CT 09-30-2009
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Enoyed the veggies
Rated: 4 stars out of 5

I personally enjoyed that the cakes included a lot of veggies and less meat - the bell pepper kept it nice and sweet. I am... not a huge crab cake person, but my fiance is and this recipe pleased us both. However, it is an extensive ingredient list. Read more
recipe Crab Cakes
Kim Bloomsburg , PA 09-30-2009
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Took over 2 hrs to make
Rated: 2 stars out of 5

The total cooking time on this one is way off. I followed the recipe to a tee and it took over 2 1/2 hours. You need to add... the cooling time for both the cooked ingredients and the chilling of the combined ingredients in the refridgerator. Overall, they tasted good but not worth the time it took to make them. Read more
recipe Crab Cakes
karen parkton, MD 07-17-2009
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"Maryland" Crab Cakes, they are not
Rated: 2 stars out of 5

I'm not writing this to scutinize this recipe but I live in Baltimore, Maryland. Home of the Blue Crab. I never seen a... recipe such as this one. I would think that it would take away from really what it actually is. I have only ever used a slight amount of break crumbs, old bay seasoning, S&P to taste and an egg. All the vegies do take away the flavor of the actual crab. I've also worked in restaurants and many of our customers, here in Maryland, ask first on how much "filler" is put in the crab cake. Lump is the best, but backfin could be a good substitute. Enjoy!Read more
recipe Crab Cakes
Cameron St. Petersburg, FL 06-26-2009
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Tasty but fell apart
Rated: 4 stars out of 5

These crab cakes tasted very good but when I tried to fry them they fell apart, I added about 1/2 cup of bread crumbs and... another egg and they stayed together a little bit better. Also could have used a little less vegetables and more crab though the crab is expensive. Overall pretty goodRead more