Classic Barefoot Contessa Crab Cakes Recipe with Zesty Remoulade

Barefoot Contessa crab cakes burst with ocean-fresh brilliance, transforming humble ingredients into an exquisite seafood sensation.

These golden-crusted delicacies dance with delicate marine flavors and vibrant herbs.

Succulent crabmeat whispers tales of coastal culinary magic, melding perfectly with crisp vegetables and aromatic seasonings.

Each morsel represents a luxurious bite-sized adventure that tantalizes sophisticated taste buds.

Professional chefs and passionate home cooks adore this recipe for its elegant simplicity and remarkable depth of flavor.

Crafted with precision and love, these crab cakes elevate ordinary meals into extraordinary dining experiences.

Get ready to unleash a wave of culinary delight that will leave everyone craving more!

Everything in Barefoot Contessa Crab Cakes

• Fresh Crabmeat: Select sweet, lump meat without shell fragments for best texture.
• Bread Crumbs: Choose fine, dry crumbs for optimal cake binding.
• Eggs: Use fresh, room temperature eggs for smoother mixture.

• Mayonnaise, Dijon Mustard: Select high-quality, creamy condiments for rich depth.
• Hot Pepper Sauce, Worcestershire Sauce: Opt for authentic brands with balanced heat.
• Capers: Pick briny, firm capers for sharp, tangy notes.

• Onion, Celery, Bell Peppers: Choose crisp, vibrant vegetables without soft spots.
• Fresh Parsley: Select bright green, fragrant herbs with sturdy stems.
• Pickles: Use crunchy, well-seasoned pickles for zesty remoulade sauce.

• Butter, Olive Oil: Select unsalted butter and extra virgin olive oil for clean, rich flavor.

• Lemon Juice: Squeeze fresh for bright, citrusy punch.
• Fresh Herbs: Choose tender, aromatic herbs like chives or dill.

Must-Have Tools for Crab Cake Preparation

• Large Skillet: Perfect for sautéing vegetables and cooking crab cakes evenly.
• Large Mixing Bowl: Essential for combining crabmeat and other ingredients smoothly.
• Small Bowl: Ideal for whisking together remoulade sauce ingredients.
• Paper Towels: Great for draining excess oil from cooked crab cakes.
• Serving Platter: Helps present crab cakes beautifully.
• Whisk: Needed for blending sauce ingredients thoroughly.
• Measuring Cups and Spoons: Ensure precise ingredient quantities.
• Sharp Knife: Useful for chopping vegetables and herbs finely.

How to Cook Crab Cakes in Barefoot Contessa Style

• Sizzle Aromatic Flavor Base

Melt butter and olive oil in a skillet. Toss in finely chopped onions, celery, and bell peppers. Cook until vegetables become soft and fragrant. Sprinkle in parsley, capers, hot pepper sauce, Worcestershire sauce, and seasonings. Let the mixture cool down completely.

• Blend Crabmeat Goodness

Mix fresh crabmeat with bread crumbs, mayonnaise, Dijon mustard, and beaten eggs in a large bowl. Gently fold in the cooled vegetable mixture until everything combines smoothly. Chill in the refrigerator for half an hour to help the mixture set.

• Shape Delicate Seafood Patties

Pull out the chilled mixture and use your hands to craft small, compact cakes. Aim for bite-sized rounds that will crisp up beautifully in the pan.

• Create Crispy Golden Exterior

Heat a skillet with butter and olive oil over medium heat. Carefully place the crab cakes into the pan. Fry each side for 4-5 minutes until they turn a stunning golden-brown color with a crispy edge.

• Whip Up Tangy Sauce

Combine mayonnaise, chopped pickles, capers, Dijon mustard, fresh lemon juice, herbs, and a splash of hot sauce. Stir until smooth and refrigerate until serving time.

• Serve and Enjoy

Transfer the crab cakes to a serving platter, letting excess oil drain on paper towels. Plate alongside the zesty sauce and enjoy immediately while the cakes are hot and crispy.

Ideas for Adjusting Crab Cakes Easily

• Customize Crab Cake Magic: Experiment with different herbs like dill or chives to add unique flavor profiles to your mixture.
• Bind with Precision: Replace bread crumbs with crushed crackers or panko for extra crispiness and different texture variations.
• Seafood Swap Strategy: Mix in other seafood like chopped shrimp or scallops to create a delightful mixed seafood cake experience.
• Make-Ahead Meal Prep: Assemble crab cakes up to 24 hours in advance and store covered in the refrigerator, allowing flavors to develop and making party planning easier.

Serve Crab Cakes Like a Chef

• Serve Alongside Fresh Greens: Create a vibrant side salad with mixed greens, cherry tomatoes, and a light vinaigrette to complement the rich, crispy crab cakes.
• Pair with Zesty Dipping: Offer the prepared remoulade sauce in small ramekins, allowing guests to drizzle or dip their crab cakes for an extra burst of tangy flavor.
• Garnish with Citrus Brightness: Sprinkle fresh lemon wedges around the platter, inviting diners to squeeze a touch of citrus over the crab cakes for a bright, refreshing finish.
• Accompany with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to enhance the delicate seafood flavors and cut through the richness of the dish.

How to Store Crab Cakes Without Losing Texture

• Preserve Freshness: Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. Cover each layer with parchment paper to prevent sticking.
• Freeze for Later: Uncooked crab cake mixture can be frozen for 1 month. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before cooking.
• Meal Prep Strategy: Prepare crab cake mixture in advance and keep refrigerated for up to 24 hours before cooking. This allows flavors to meld and makes weeknight cooking a breeze.
• Reheat with Care: Warm leftover crab cakes in a preheated oven at 350°F for 10-12 minutes. Avoid microwaving to maintain the crispy exterior and prevent soggy texture.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 420 kcal

Servings: 4

Crispy Barefoot Contessa Crab Cakes Recipe

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4.8 from 35 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s barefoot contessa crab cakes blend succulent Maryland blue crab with delicate herbs and spices. Crisp golden exteriors and tender interiors make these cakes a coastal culinary treasure you cannot resist.

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Ingredients

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• 0.5 lb (227 g) lump crabmeat, drained and picked
• 2 extra-large eggs, lightly beaten
• 1.5 cups (360 ml) celery, small diced
• 0.75 cup (180 ml) red onion, small diced
• 0.5 cup (120 ml) red bell pepper, small diced
• 0.5 cup (120 ml) yellow bell pepper, small diced
• 1 cup (240 ml) mayonnaise
• 0.5 cup (120 ml) mayonnaise
• 0.5 cup (120 ml) plain dry bread crumbs
• 2 tbsps (30 ml) unsalted butter
• 2 tbsps (30 ml) olive oil
• 0.25 cup (60 ml) fresh flat-leaf parsley, minced
• 2 tsp (10 ml) fresh parsley leaves, minced
• 1 tsp (5 ml) fresh chives, minced
• 2 tsp (10 ml) Dijon mustard
• 1.5 tsp (7.5 ml) crab boil seasoning (Old Bay)
• 1 tbsp (15 ml) capers, drained
• 1 tbsp (15 ml) capers, minced
• 0.5 tsp (2.5 ml) kosher salt
• 0.5 tsp (2.5 ml) black pepper, freshly ground
• 0.25 tsp (1.25 ml) hot pepper sauce (Tabasco)

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Instructions

1. Vegetable Preparation: Sauté diced onions, celery, and bell peppers in butter and olive oil until translucent, creating a flavor-rich base for the crab cakes.
2. Seasoning Blend: Incorporate parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and black pepper into the vegetable mixture. Cool to room temperature to meld flavors.
3. Crab Mixture Fusion: Combine lump crabmeat, breadcrumbs, mayonnaise, Dijon mustard, and eggs in a large bowl. Gently fold until ingredients are evenly distributed, ensuring a cohesive texture.
4. Flavor Melding: Fold cooled vegetable mixture into the crab blend, creating a harmonious flavor profile. Refrigerate for 30 minutes to firm up and allow ingredients to marry.
5. Cake Formation and Cooking: Shape chilled mixture into compact 2-inch cakes. Heat butter and olive oil in a skillet over medium heat, then carefully pan-fry crab cakes for 4-5 minutes per side until achieving a crisp, golden-brown crust.
6. Finishing Touch: Drain crab cakes on paper towels to remove excess oil. Simultaneously, whisk together remoulade sauce ingredients and refrigerate until serving.
7. Serving: Present golden crab cakes hot, accompanied by the chilled remoulade sauce for a delightful culinary experience.

Notes

• Chill Before Shaping: Refrigerate the crab cake mixture for 30 minutes to help bind ingredients and prevent crumbling during cooking.
• Use High-Quality Crabmeat: Select premium lump crabmeat for the best texture and most authentic flavor in your crab cakes.
• Gentle Handling Matters: Fold ingredients carefully and form cakes gently to maintain the delicate crab texture and prevent breaking.
• Perfect Browning Technique: Use a combination of butter and olive oil to achieve a crispy, golden-brown exterior while adding rich flavor to the crab cakes.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 420
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 120 mg