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“The Barefoot Contessa gets all the credit for these.”
READY IN:
50mins
SERVES:
6-8
YIELD:
26 mini crab cakes
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. Cool to room temperature.
  3. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
  4. Add the cooked mixture and mix well.
  5. Cover and chill in the refrigerator for 30 minutes.
  6. Shape into bite-sized crab cakes.
  7. Heat the butter and olive oil for frying over medium heat in a large saute pan.
  8. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
  9. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

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