Crab Cakes - Barefoot Contessa

By norsegal8

Ingredients

• FOR FRYING:
• 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 pepper (1 small pepper)
• 1/2 cup small-diced yellow pepper (1 small pepper)
• 1/4 cup minced flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon Tabasco sauce
• 1/2 teapoon Worchestershire sauce
• 1 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon kosher salt
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs
• 1/2 cup mayonnaise
• 2 teaspoon Dijon mustard
• 2 extra-large eggs, lightly beaten
• 4 tablespoons unsalted butter
• 1/4 cup olive oil
• REMOULADE SAUCE:
• 1/2 cup mayonaisse
• 2 tablespoons small-diced pickles or cornichons
• 1 teaspoon coarse-grained mustard
• 1 tablespoon champagne or white wine vinegar
• pinch of kosher salt
• pinch of black pepper

Details

Servings 6

Preparation

Step 1

Place the 2 tablespoons of butter, 2 tablespoons of oil, onion, celery, bell peppers, parsley, capers, Tabasco sauce, Worchestershire sauce, Old Bay 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 up the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs. Add the cooked vegetable 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 and keep warm in a 250 degree oven and serve hot.

FOR THE SAUCE:
Place all the ingredients in a food processor fitted with the steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.