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Crab Cakes – Barefoot Contessa

I don’t know what my deal was last week – I had the weirdest craving for crab cakes and I don’t normally like sea food. (And NO I’m definitely NOT pregnant!!!!) I recently checked out the book by Glamour Magazine editors called “100 Recipes Every Woman Should Know” and A&K had reviewed it on their show, stating the crab cakes were some of the best they ever had. But …the dipping and dredging thing didn’t appeal to me, so I thought I’d go for another time tested favourite – the crab cakes by Ina Garten (the Barefoot Contessa). I don’t know if I should review this recipe or not because I didn’t follow it to a T. I just used two peppers instead of measuring out the amount, and I didn’t have fresh parsley so I used dried. As I result, I think the mixture was a bit too wet. The vegetable mixture seemed to have a lot of oil and butter in it that pooled at the bottom of the bowl. The cakes still cooked well and tasted delicious! Next time I will really take my time with it and I have a feeling they will be even better.


Crab Cakes


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


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.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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