I have a bunch of roasted poblanos in the freezer so I substituted them for the bell peppers – it gave it a nice little bit of zing. If you’re not into extra zing, just use the bell peppers…
These were excellent. I doubled the recipe for a party and they were gone in a flash!
PrintIna’s Crab Cakes with a Kick!
Ingredients
Scale
- For crab cakes:
- 2 T unsalted butter
- 2 T olive oil
- 3/4 C diced onion
- 1 1/2 C diced celery
- 1 C diced roasted, de-seeded poblano peppers or sweet peppers
- 1/4 C minced flat-leaf parsley
- 1 T capers, drained
- 1/4 t Tabasco sauce
- 1/2 t Worcestershire sauce
- 1 1/2 t Old Bay seasoning
- 1/2 t Kosher salt
- 1/2 t freshly ground pepper
- 1/2 lb lump crab meat, drained and picked to remove shells
- 1/2 C plain dry bread crumbs
- 1/2 C mayo
- 2 t Dijon mustard
- 2 extra large eggs, lightly beaten
- For frying:
- 4 T butter
- 1/4 C olive oil
- Remoulade Sauce:
- 1/2 C mayo
- 2 small sweet pickles
- 1 t coarse grain mustard
- 1 T champagne vinegar
- pinch of kosher salt
- few grinds from the pepper mill
Instructions
- Melt the butter in a large skillet, add the oil and onions, celery, parsley, Tabasco sauce, Worcestershire sauce, capers, Old Bay seasoning, salt and pepper
- Cook over medium low heat until the vegetables are soft, about 15 minutes
- Cool to room temperature
- In a large bowl, break the crab meat into small pieces and toss with the breadcrumbs, mayo, mustard and eggs then add the cooled vegetable mixture
- Mix well and then refrigerate for at least a half hour or until you’re ready to fry
- Shape into bite sized cakes and fry in the butter and oil until crispy – about 4 or 5 minutes per side on medium heat
- Mix the ingredients for the remoulade sauce together in a food processor until the pickles are chopped, but not pureed
- Serve the crab cakes with the remoulade sauce
I had a few with a glass of Pinot Grigio before the party. Good thing I did, they were gone in about a half hour!
I am joining Ina Fridays this morning – to see what everyone else is bringing to the table, please click on the links below:
Oooo, I love crab cakes, and these look delicious!
I actually saw Ina make these when I was recently in America and thought that they sounded SO divine and delicious! 😀
You know, I’ve never made crab cakes. I’d like to. I’ve never had a failure with one of Ina’s recipes – cooked for a dinner party last week, making her English Crispy potatoes, Winter Salad, Green Beans Gremolatta and Maple Pecan Pie. With that I put my own recipe for rouladen. The meal was wonderful!
Your crab cakes look luscious and they are very popular party food. I make them so rarely (usually when I have crab left from something else–hardly ever at the price)–and I typically just throw them together. Ina’s recipe, though it has more ingredients than I think of as in crab cakes, looks lots better than what I throw together. Of course……… Hope everyone enjoyed them. Happy December!
Those look and sound delicious! I like things with a little kick!
Good crab cakes are one of my favorite appetizers. I’m wondering if the flavor gets lost in the mix with all the peppers? It does sound yummy!
Oh, yum! Those crfabe cakes look sooooo good! I do love Ina recipes! Hope I can get back to joining the group in February.
Also love the cranberry brie…my DIL makes something similar when she comes to visit over the holidays. Such a super combo all melted together.
Those look awesome!
After reading this, I JUST remembered I have a very old poblano in the fridge! Hopefully it’s still good so I can try these!
Yes, good pictures and full of beauty! Great food!