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CynUpstateNY

I've always liked Gretchen's recipe. I like Ina Garten's, too but use more crab.

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Joined: Dec 11, 2005

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Posted to Thread #15195 at 12:25 am on Jun 20, 2009

Crab cakes (Gretchen)

16 oz. lump crab
1/2C crushed Ritz crackers
1 egg, beaten
2-3 TBS finely chopped red bell pepper
1/4C+ mayo
dash of Worcestershire
black pepper
TBS finely chopped onion

Beat egg. Add all other ingredients except crab and mix well. Fold in crab gently so it isn't broken up. Heat butter in a saute pan. Drop by spoonfuls and flatten gently. Cook until golden on each side


Crab Cakes
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 30 min Inactive Prep Time: 15 min Cook Time: 20 min Level:
Intermediate Serves:
26 mini crab cakes; 6 to 8 servings 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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