Re: Crab Cake Recipe (from )

[Guest guest]

These are pretty good if crab is not available where you are or you have

dietary or allergy restrictions. I've done it myself and they are quite

delicious.

Narice

In a message dated 10/21/2005 11:04:01 PM Eastern Standard Time,

brencolinmom@... writes:

Crab Cakes

From The Barefoot Contessa Cookbook

2 T. unsalted butter

2 T olive oil

¾ cup small diced red onion (1 small onion)

1 ½ cups small diced celery (4 stalks)

½ cup small diced red bell pepper (1 small)

½ cup small diced yellow bell pepper (1 small)

¼ cup minced fresh flat leaf parsley

1 T capers, drained

¼ tsp. Tabasco sauce

½ tsp. Worcestershire sauce

1 ½ tsp. Old Bay Seasoning

½ tsp kosher salt

½ tsp freshly ground black pepper

½ pound lump crabmeat, drained and picked to remove shells (we substitute

with imitation crabmeat – less money and tastes delicious)

½ cup plain dry bread crumbs

½ cup good mayonnaise

2 tsp Dijon mustard

2 extra-large eggs, lightly beaten

For Frying:

4 Tablespoons unsalted butter

¼ cup olive oil

Directions:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and

yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce,

Old

Bay Seasoning, salt and pepper in a large saute' pan over medium-low hear

and

cook until the vegetables are soft, approximately 15 to 20 minutes.

Cool to room temperature. In a large bowl, break the lump crabmeat into

small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.

Add the cooked mixture and mix well. Cover and chill in the refrigerator

for

30 minutes. Shape into bite sized crab cakes.

(Note: If you like, you can cover and put into the refrigerator overnight

and bring them to room temperature the next day before frying for your

guests).

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; keep them warm in a 250 degree oven and

serve

hot.

[Non-text portions of this message have been removed]

[Guest guest]

That is strange cause the original copy I got has no A’s on it either. Is

nothing in that place. I think you could safely remove those.. Or even go

to the yahoo message site and get it from there… Jolene

Re: Re: Crab Cake Recipe (from )

Ingrid:

That is so strange. There isn't an A in any of the recipe. I will send it

to you direct and please let me know if it is ok. Something was lost in

the

yahoo translation. If anyone wants the recipe, let me know and I will

email

it directly to you.

In a message dated 10/21/2005 8:35:18 PM Pacific Standard Time,

lowenco@... writes:

, Thank YOU!!!! What is meant by the A in front of some of

the measurements? Also do you think it would alter the taste much if

I only used a red or yellow pepper instead of both?? Don't they taste

the same? Thanks Again. Love, Ingrid

>

>

> Crab Cakes

> From The Barefoot Contessa Cookbook

> 2 T. unsalted butter

> 2 T olive oil

> ¾ cup small diced red onion (1 small onion)

> 1 ½ cups small diced celery (4 stalks)

> ½ cup small diced red bell pepper (1 small)

> ½ cup small diced yellow bell pepper (1 small)

> ¼ cup minced fresh flat leaf parsley

> 1 T capers, drained

> ¼ tsp. Tabasco sauce

> ½ tsp. Worcestershire sauce

> 1 ½ tsp. Old Bay Seasoning

> ½ tsp kosher salt

> ½ tsp freshly ground black pepper

> ½ pound lump crabmeat, drained and picked to remove shells (we

substitute

> with imitation crabmeat †" less money and tastes delicious)

> ½ cup plain dry bread crumbs

> ½ cup good mayonnaise

> 2 tsp Dijon mustard

> 2 extra-large eggs, lightly beaten

> For Frying:

> 4 Tablespoons unsalted butter

> ¼ cup olive oil

> Directions:

> Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery,

red and

> yellow bell peppers, parsley, capers, Tabasco sauce,

Worcestershire sauce, Old

> Bay Seasoning, salt and pepper in a large saute' pan over medium-

low hear and

> cook until the vegetables are soft, approximately 15 to 20

minutes.

> Cool to room temperature. In a large bowl, break the lump

crabmeat into

> small pieces and toss with the bread crumbs, mayonnaise, mustard,

and eggs.

> Add the cooked mixture and mix well. Cover and chill in the

refrigerator for

> 30 minutes. Shape into bite sized crab cakes.

> (Note: If you like, you can cover and put into the refrigerator

overnight

> and bring them to room temperature the next day before frying for

your

> guests).

> 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; keep them warm in a 250 degree

oven and serve

> hot.

>

>

>

> [Non-text portions of this message have been removed]

>

[Guest guest]

This one has no A’s on it…. Jolene

Re: Crab Cake Recipe (from )

These are pretty good if crab is not available where you are or you have

dietary or allergy restrictions. I've done it myself and they are quite

delicious.

Narice

In a message dated 10/21/2005 11:04:01 PM Eastern Standard Time,

brencolinmom@... writes:

Crab Cakes

From The Barefoot Contessa Cookbook

2 T. unsalted butter

2 T olive oil

¾ cup small diced red onion (1 small onion)

1 ½ cups small diced celery (4 stalks)

½ cup small diced red bell pepper (1 small)

½ cup small diced yellow bell pepper (1 small)

¼ cup minced fresh flat leaf parsley

1 T capers, drained

¼ tsp. Tabasco sauce

½ tsp. Worcestershire sauce

1 ½ tsp. Old Bay Seasoning

½ tsp kosher salt

½ tsp freshly ground black pepper

½ pound lump crabmeat, drained and picked to remove shells (we substitute

with imitation crabmeat – less money and tastes delicious)

½ cup plain dry bread crumbs

½ cup good mayonnaise

2 tsp Dijon mustard

2 extra-large eggs, lightly beaten

For Frying:

4 Tablespoons unsalted butter

¼ cup olive oil

Directions:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and

yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce,

Old

Bay Seasoning, salt and pepper in a large saute' pan over medium-low hear

and

cook until the vegetables are soft, approximately 15 to 20 minutes.

Cool to room temperature. In a large bowl, break the lump crabmeat into

small pieces and toss with the bread crumbs, mayonnaise, mustard, and

eggs.

Add the cooked mixture and mix well. Cover and chill in the

refrigerator

for

30 minutes. Shape into bite sized crab cakes.

(Note: If you like, you can cover and put into the refrigerator overnight

and bring them to room temperature the next day before frying for your

guests).

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; keep them warm in a 250 degree oven and

serve

hot.

[Non-text portions of this message have been removed]