Barefoot Contessa Crab cakes recipe

• 2 tbsps unsalted butter
• 2 tbsps essential olive oil
• 3/4 cup small diced red-colored onion (1 small onion)
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red-colored bell pepper (1 small pepper)
• 1/2 cup small diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce (suggested: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (suggested: Old Bay)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 pound lump crabmeat, drained and selected to get rid of shells
• 1/2 cup plain dry bread crumbs
• 1/2 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, gently beaten
• For baking
• 4 tbsps unsalted butter
• 1/4 cup essential olive oil

Directions

Put the 2 tbsps butter, 2 tbsps oil, onion, celery, red-colored and yellow peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper inside a large saute pan over medium-low warmth and prepare before the veggies are soft, roughly 15-20 minutes. Awesome to 70 degrees. Inside a large bowl, break the lump crabmeat into small pieces and toss using the bread crumbs, mayonnaise, mustard, and eggs. Add some cooked mixture and blend well. Cover and chill within the refrigerator for half an hour. Shape into bite-sized crab cakes.

Warmth the butter and essential olive oil for baking over medium warmth inside a large saute pan. Add some crab cakes and fry for four to five minutes on every side, until browned. Drain in writing towels have them warm inside a 250 degree oven and serve hot.