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CRAB - Crab Cakes
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Crab Cakes | |
1999, The Barefoot Contessa Cookbook, All Rights Reserved | |
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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