Skip to Content
Home » Recipes » Copycat Recipes » Barefoot Contessa Crab Cakes Recipe

Barefoot Contessa Crab Cakes Recipe

I’m thrilled to share one of my all-time favorite recipes with you: Barefoot Contessa’s Crab Cakes.

What I love most about this recipe is the perfect balance of flavors and textures—the succulent jumbo lump crab meat, fresh herbs, and zesty seasonings create a mouthwatering experience.

Plus, these crab cakes are incredibly versatile; they make an elegant appetizer for a dinner party or a satisfying main course for a special occasion.

How to Make Barefoot Contessa Crab Cakes

making crab cakes ingredients

Making Barefoot Contessa crab cakes is an art in blending and balancing flavors and textures.

Ingredients

  • 1 lb lump crab meat
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup each red and yellow bell peppers, diced
  • 1/4 cup celery, diced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp crab boil seasoning (optional)

When I make these crab cakes, I ensure all my ingredients are fresh for the best result.

platter of golden brown crab cakes

Step-by-Step Instructions

Step 1

Preheat your oven to 350°F if you choose to bake the crab cakes.

Baking is a healthier alternative to frying, but both methods yield delicious results.

Step 2

Sauté vegetables: In a pan, heat butter and olive oil over medium heat.

Add the finely diced bell peppers and celery, cooking until they become soft and aromatic, about 5-7 minutes.

Make sure to dice the vegetables finely to ensure even distribution throughout the crab cakes.

Step 3

Mix: In a separate large bowl, combine the drained and picked-over crab meat, breadcrumbs, mayonnaise, Dijon mustard, and lightly beaten eggs.

Tip: For the best texture, use lump crab meat and gently fold the ingredients together to avoid breaking up the chunks.

Step 4

Combine: Stir in the sautéed vegetables, add chopped fresh parsley, and season with salt, black pepper, and optional crab boil seasoning to taste.

Adjust the seasoning according to your preference, and consider adding a dash of Old Bay seasoning for an extra kick of flavor.

Step 5

Chill: Cover the mixture with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

Chilling helps the cakes hold their shape during cooking.

If you’re short on time, you can place the mixture in the freezer for 15 minutes to speed up the process.

Step 6

Shape: Using your hands, form the chilled mixture into evenly sized crab cakes, about 2-3 inches in diameter and 1/2 inch thick.

To prevent sticking, you can lightly oil your hands or use a 1/3 cup measuring cup to portion out the cakes.

Step 7

Cook: If frying, heat olive oil in a large skillet over medium heat.

Cook the crab cakes for 3-4 minutes on each side, or until they turn crispy and golden brown.

If baking, place the crab cakes on a lined baking sheet and bake for 15-20 minutes, flipping halfway through.

For extra crispiness, you can lightly brush the crab cakes with melted butter or olive oil before baking.
The trick is not to overcrowd the pan if you’re frying; it allows each crab cake to develop a perfect crust.

Tips and Tricks to Making This Recipe

  • Breadcrumbs: I use panko for extra crispiness, but any breadcrumbs you prefer will work.
  • Mixing: Combine gently to keep the crab meat in nice, luscious chunks.
  • Sauce: Serve with a remoulade sauce or a simple squeeze of lemon for an extra zing.
  • Sides: Pair with coleslaw for a classic touch.

I’ve found that gently pressing the cakes into shape rather than packing ensures they’re juicy yet hold together.

Serving Suggestions

Cut into crab cakes

When you lay out those golden, crispy Barefoot Contessa crab cakes, you want to pair them with accompaniments that complement their rich flavor.

I find that a squeeze of fresh lemon enhances the crab’s freshness.

For a more indulgent experience, drizzle some homemade remoulade sauce on top.

It’s tangy, slightly spicy, and oh-so-creamy, making it the perfect match for the crab cakes.

If you’re serving these at dinner, coleslaw is a classic side that adds a refreshing crunch to your meal.

Remember to keep the coleslaw dressing light; you want to lift the dish, not overwhelm it.

Think about balance when you plate your meal – a lemon wedge on the side not only adds a pop of color but gives your guests the option to add a zesty kick.

Now, if you’re all about sauces, you could also provide a small bowl of your favorite herb-infused aioli.

The herbs in the aioli will harmonize with the crab cakes’ seasonings.

Try a simple parsley or dill aioli – both work wonders.

Remember, the key is to enhance, not disguise, the delicate flavor of the crab.

With the right sides and sauces, your Barefoot Contessa crab cakes will not just be another dish, but the highlight of a joyful meal.

How to Store Crabcakes

Crab cakes in airtight container

After enjoying those delicious crab cakes, you might have leftovers.

Don’t worry, they store easily.

In the fridge, your crab cakes will stay fresh in an airtight container for up to 3 days.

To freeze, wrap each crab cake individually in cling film or aluminum foil.

Then, place them in a freezer bag or airtight container to freeze for up to 3 months.

When you’re ready to reheat, you have a couple of options.

If you left them in the fridge, a microwave will do the job quickly.

Place your crab cakes on a microwave-safe plate and cover them with a paper towel to avoid splatters.

Heat on high for about 1 to 2 minutes or until they’re hot all the way through.

For frozen crab cakes, it’s best to thaw them in the fridge overnight before reheating.

Once thawed, I like using an air fryer for reheating because it returns some of that lovely crispness.

Set your air fryer to 350°F and heat the crab cakes for about 3 to 4 minutes or until they’re thoroughly warm and crispy on the outside.

Remember, your reheated crab cakes should reach an internal temperature of 165°F to ensure they’re safe to eat.

barefoot contessa crab cakes

Barefoot Contessa Crab Cakes Recipe

I'm thrilled to share one of my all-time favorite recipes with you: Barefoot Contessa's Crab Cakes.
What I love most about this recipe is the perfect balance of flavors and textures—the succulent jumbo lump crab meat, fresh herbs, and zesty seasonings create a mouthwatering experience.
Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American
Servings 4
Ingredients
  
  • 1 lb lump crab meat
  • 1/4 cup fresh parsley chopped
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup each red and yellow bell peppers diced
  • 1/4 cup celery diced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp crab boil seasoning optional
Instructions
 
  • Preheat your oven to 350°F if you opt to bake the crab cakes.
  • Sauté vegetables: In a pan, heat butter and olive oil. Add the bell peppers and celery, cooking until soft.
  • Mix: In a separate bowl, combine crab meat, breadcrumbs, mayonnaise, mustard, and eggs.
  • Combine: Stir in the sautéed veggies, add parsley, and season with salt, pepper, and optional crab boil seasoning.
  • Chill: Cover the mixture and refrigerate for 30 minutes; it helps the cakes hold their shape.
  • Shape: Form the mixture into cakes using your hands.
  • Cook: Fry in a pan over medium heat with olive oil, or bake until crispy and golden brown.

Do you like this recipe or these cooking tips?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Passionate chef, in love with everything related to food and cooking it to perfection!
(Visited 62 times, 1 visits today)

DMCA.com Protection Status