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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...
- Appetizer
- 3 min
- 350
- Ina Garten Bio & Top Recipes
- Barefoot Contessa Crab Cakes Ingredients
- How to Make Barefoot Contessa Crab Cakes
- What to Serve with Crab Cakes
- How to Store Crab Cakes
- How to Reheat Crab Cakes
Ingredients for Crab Cakes:
1. 2 tbsp unsalted butter 2. 2 tbsp olive oil 3. 3/4 cup red onion, small diced 4. 1 1/2 cups celery, small diced 5. 1/2 cup red bell pepper, small diced 6. 1/2 cup yellow bell pepper, small diced 7. 1/4 cup fresh flat-leaf parsley, minced 8. 1 tbsp capers, drained 9. 1/4 tsp hot pepper sauce (Tabasco) 10. 1/2 tsp Worcestershire sauce 11. 1 1/2 tsp crab boil seasoning (Old Bay) 12. 1/2 tsp kosher salt 13. 1/2 tsp black pepper, freshly ground 14. 1/2 lb lump crabmeat, drained and picked 15. 1/...
For frying:
1. 4 tbsp unsalted butter 2. 1/4 cup olive oil
Ingredients for Remoulade Sauce:
1. 1 cup mayonnaise 2. 1 tbsp lemon juice 3. 1 tbsp capers, minced 4. 1 cornichon, minced 5. 1 or 2 anchovies, minced 6. 1 shallot, minced 7. 1 tsp fresh chives, minced 8. 2 tsp fresh parsley leaves, minced 9. Salt and freshly ground white pepper to taste
Prepare the Veggies: In a large pan, melt 2 tbsp of butter and 2 tbsp of olive oil. Add the diced onion, celery, and bell peppers. Cook until soft. Add parsley, capers, hot pepper sauce, Worcesters...Mix the Crabmeat: In a large bowl, combine the crabmeat, bread crumbs, mayonnaise, mustard, and eggs. Add the cooked veggie mixture and mix well. Chill in the fridge for 30 minutes.Shape the Cakes: Take the mixture out of the fridge and shape it into bite-sized crab cakes.Fry the Cakes: In a large pan, heat 4 tbsp of butter and 1/4 cup of olive oil over medium heat. Fry the crab cakes for 4-5 minutes on each side until browned.For a well-rounded meal, consider serving your crab cakes with sides like Potato Salad with Dijon and Scallions, Asparagus with Cheese Sauce and Herb Breadcrumbs, or a Grilled Baby Zucchini-And-Tomato Salad. These sides are not only delicious but also complement the richness of the crab cakes.
In The Fridge:
Store the crab cakes in an airtight container, separating each layer with parchment paper to prevent sticking. They will stay fresh for up to 3 days. Before serving, make sure to give them a good sniff to ensure they haven’t spoiled.
In The Freezer:
For longer storage, wrap each crab cake individually in plastic wrap and then place them in a zip-top freezer bag. They can be stored in the freezer for up to 3 months. Make sure to label the bag with the date for easy reference.
To reheat crab cakes, preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and regain their crispy texture. Avoid using the microwave as it can make them soggy.
- Appetizers
- 6
- American
Mar 27, 2024 · Ingredients. 1 lb lump crab meat. 1/4 cup fresh parsley, chopped. 1/2 cup mayonnaise. 1 tsp Dijon mustard. 2 large eggs. 1 cup breadcrumbs. 1/2 cup each red and yellow bell peppers, diced. 1/4 cup celery, diced. Kosher salt to taste. Freshly ground black pepper to taste. 2 tbsp butter. 2 tbsp olive oil. 1 tsp crab boil seasoning (optional)
- Appetizer
- 4
- American
People also ask
How long does a Barefoot Contessa crab cake take to cook?
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This pan fried Crab Cakes recipe creates delicious 26 mini crab cakes that take about 1 hour to prepare (including cooking and chilling time) and can serve up to 6 to 8 people. This Ina Garten Crab Cakes Recipe From “ The Barefoot Contessa Cookbook ” Cookbook.
- Appetizers
- 350
- American
Aug 9, 2009 · Heat the butter and olive oil for frying over a medium heat in a large frying 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°F (120°C) oven and serve hot with the rémoulade sauce. Rémoulade Sauce Makes 3/4 cup (175 ml)
Dec 6, 2013 · Ingredients. Scale. For crab cakes: 2 T unsalted butter. 2 T olive oil. 3/4 C diced onion. 1 1/2 C diced celery. 1 C diced roasted, de-seeded poblano peppers or sweet peppers. 1/4 C minced flat-leaf parsley. 1 T capers, drained. 1/4 t Tabasco sauce. 1/2 t Worcestershire sauce. 1 1/2 t Old Bay seasoning. 1/2 t Kosher salt.
Aug 4, 2022 · Elen Rustick. Learn more about me. Updated August 4, 2022. JUMP TO RECIPE. Cook like a pro with this copycat version of the Ina Garten Crab Cakes recipe. They’re a great option for an appetizer (or a main meal if you’d prefer) that everyone will enjoy, due to their crispy outer coat and soft, tasty inside.
