Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 2 tablespoons olive oil

  3. 3/4 cup small diced red onion (1 small onion)

  4. 1 1/2 cups small diced celery (4 stalks)

  5. 1/2 cup small diced red bell pepper (1 small pepper)

  6. 1/2 cup small diced yellow bell pepper (1 small pepper)

  7. 1/4 cup minced fresh flat-leaf parsley

  8. 1 tablespoon capers, drained

  9. 1/4 teaspoon hot pepper sauce (recommended: Tabasco)

  10. 1/2 teaspoon Worcestershire sauce

  11. 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

  12. 1/2 teaspoon kosher salt

  13. 1/2 teaspoon freshly ground black pepper

  14. 1/2 pound lump crabmeat, drained and picked to remove shells

  15. 1/2 cup plain dry bread crumbs

  16. 1/2 cup good mayonnaise

  17. 2 teaspoons Dijon mustard

  18. 2 extra-large eggs, lightly beaten For frying

  19. 4 tablespoons unsalted butter

  20. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  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. 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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