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 dan_c1_10224399
sydney, NS
on November 06, 2011
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Waaaaay too busy!!!!!!!!!! Less is more, I use a can of quality crab and boneless skinless salmon mix together with bread crumbs,egg,cayenne,fresh tarragon,scallions,garlic,mayo,salt and pepper to taste. Form into small patties rolled into Italian Bread crumbs...........delicious. Recommend a glass of red wine.
By patryat
los angeles, ca
on October 31, 2011
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I used all the ingredients in this recipe, but did tweak it based on all the reviews about the mixture being too wet. My answer was add more seafood! I bought 1.5lb of fresh cod and 8 ounces of lump crab so they became more of a fish cake, but we didn't care about that. Covered the cod with fresh dill, some tarragon,lemon juice and roasted for 6-8 minutes just to cook it enough to flake. The herbs were great mixed into the cake(there, but not overpowering and the only other thing I did differently was to use panko. These made about 14 good sized cakes and fed us for several meals! They froze well and when using for a meal I just took out of the freezer, put into the fridge, and they were not soggy and fried up great. I did put them on a papertowel and into a 300 degree oven for 5-6 minutes to get good and hot inside. If it tastes great then who cares about the name! YUM
By skbates
Dallas, TX
on October 31, 2011
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I made this recipe as an appetizer for a dinner party, and they have been requested at subsequent gatherings ever since. I do slightly alter the recipe by adding a little more bread crumbs. This helps the cakes hold together better during the cooking process. I serve them with a simple lemon or dill aioli. Absolutely delicious!!
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