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

More from:

Spicy Foods

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Spicy Crab Cakes with Lemon Aioli Sauce

Recipe courtesy of Gina Neely|Pat Neely

Crab Cakes

Recipe courtesy of Sara Moulton

Crab Cakes

Recipe courtesy of Tyler Florence

"All Crabmeat" Crab Cakes

Coconut Crusted Crab Cakes

Recipe courtesy of Tom Douglas

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Honey Vanilla Pound Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking