3 Videos | Photo: Crab Cakes Recipe
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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By lmhysom
Issaquah, WA
on April 21, 2013
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This recipe is fantastic...have made multiple times and always comes out great. I added a final step of dredging the crab cake in panko crumbs before frying. Super good.
By Chef #1007882
Right outside o...
on April 05, 2013
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I've used this recipe many times for crab and salmon cakes [Ina's other recipe]. I do not use any peppers and sub pimentos instead. But moreover, this recipe in particular, I eyeball the ingredients to the get mixture where I want it, because, yes, the mixture is very delicate and can fall apart in the pan. I keep the seasonings as written. Further, I find by popping the cakes in the oven at a slightly higher temp than just keeping them warm also helps keep them together without drying them out. I keep any addtl cakes in the oven [that's now turned off but still warm] while we're eating and those in particular stay together well for amazing leftovers the next day for lunch.
By julielandrews_1...
Barrington, IL
on January 30, 2013
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I have made this recipe for the last couple of years however I could not find my printed copy. I got online and found it however I noticed that they changed the amount of crab to 1/2 lb. from 1 lb. I can't help but think this is the problem people are experiencing when they say it's too moist or greasy. The key is to definitely use a very hot pan and not move the crab cakes until they are ready to be flipped. Also, making the patties and putting them in the fridge for about 30 minutes and then coating in panko has always aided a successful outcome. My family including my kids really enjoy this recipe.
Read all 185 reviews