Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
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.
2
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.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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), and more.

Yes, Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes

How did you like this recipe?

Frequently Asked Questions