Barefoot Contessa Crab Cakes

This Barefoot Contessa Crab Cakes with Remoulade Sauce is one of the best ina garten recipes that I’ve tried so far and made with red onion, celery, red and yellow bell peppers, lump crabmeat, and a blend of seasonings and takes around 1 hour to prepare and cook. You can serve those crab cakes with Creamed Spinach, Lobster Salad or Curried Couscous Salad.

To make these crab cakes, Ina begins by sautéing the diced red onion, celery, and bell peppers in a mixture of butter and olive oil. She then adds various seasonings and lets the mixture cool before combining it with the crab meat and other ingredients to form the cakes. Finally, she fries them until they’re golden brown.

Barefoot Contessa Crab Cakes Ingredients

Ingredients for Crab Cakes:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3/4 cup red onion, small diced
• 1 1/2 cups celery, small diced
• 1/2 cup red bell pepper, small diced
• 1/2 cup yellow bell pepper, small diced
• 1/4 cup fresh flat-leaf parsley, minced
• 1 tbsp capers, drained
• 1/4 tsp hot pepper sauce (Tabasco)
• 1/2 tsp Worcestershire sauce
• 1 1/2 tsp crab boil seasoning (Old Bay)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/2 lb lump crabmeat, drained and picked
• 1/2 cup plain dry bread crumbs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 2 extra-large eggs, lightly beaten

For frying:

• 4 tbsp unsalted butter
• 1/4 cup olive oil

Ingredients for Remoulade Sauce:

• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp capers, minced
• 1 cornichon, minced
• 1 or 2 anchovies, minced
• 1 shallot, minced
• 1 tsp fresh chives, minced
• 2 tsp fresh parsley leaves, minced
• Salt and freshly ground white pepper to taste

How To Make Barefoot Contessa Crab Cakes

1. Prepare the Veggies: In a large pan, melt 2 tbsp of butter and 2 tbsp of olive oil. Add the diced onion, celery, and bell peppers. Cook until soft. Add parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper. Cool to room temperature.
2. Mix the Crabmeat: In a large bowl, combine the crabmeat, bread crumbs, mayonnaise, mustard, and eggs. Add the cooked veggie mixture and mix well. Chill in the fridge for 30 minutes.
3. Shape the Cakes: Take the mixture out of the fridge and shape it into bite-sized crab cakes.
4. Fry the Cakes: In a large pan, heat 4 tbsp of butter and 1/4 cup of olive oil over medium heat. Fry the crab cakes for 4-5 minutes on each side until browned.
5. Serve: Drain the crab cakes on paper towels and serve hot with Remoulade Sauce.

Remoulade Sauce:

1. Mix all the Remoulade Sauce ingredients in a bowl. Keep refrigerated until needed.

What To Serve With Crab Cakes

For a well-rounded meal, consider serving your crab cakes with sides like Potato Salad with Dijon and Scallions, Asparagus with Cheese Sauce and Herb Breadcrumbs, or a Grilled Baby Zucchini-And-Tomato Salad. These sides are not only delicious but also complement the richness of the crab cakes.

How To Store Crab Cakes

In The Fridge:

Store the crab cakes in an airtight container, separating each layer with parchment paper to prevent sticking. They will stay fresh for up to 3 days. Before serving, make sure to give them a good sniff to ensure they haven’t spoiled.

In The Freezer:

For longer storage, wrap each crab cake individually in plastic wrap and then place them in a zip-top freezer bag. They can be stored in the freezer for up to 3 months. Make sure to label the bag with the date for easy reference.

How To Reheat Crab Cakes

To reheat crab cakes, preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and regain their crispy texture. Avoid using the microwave as it can make them soggy.

Check out More Recipes From Ina Garten:

• Ina Garten Salmon Patties
• Ina Garten Cauliflower Soup
• Ina Garten Lobster Salad