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.
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.
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