ina garten crab cakes remoulade sauce

I’m going to make crab cakes from the Ina Garten book for you. In less than an hour.

You can make this crab cake. Red onion, celery, Red or Yellow Pepper, and capers are in these crab cakes. You can add other things like carrots or boiled potatoes to crab cakes. They work well with crab cakes, too.

As we all know, Ina Garten is one of the best chefs, authors, and superwomen out there.

She has made a lot of tasty recipes. She had a lot of cookbooks, like Modern Comfort Food:

A Barefoot Contessa Cookbook and The Barefoot Contessa Cookbook, and they were all very good. I think you should read this if you want to learn how to make tasty and easy recipes.

ina garten crab cake

Barefoot Contessa – Recipes – Crab Cakes

  • 2 tablespoons of butter and 2 tablespoons of oil should be in a large sauté pan. The butter and oil should be on medium-low heat, and the onion and celery should be in the pan as well. Cook the vegetables until they are soft, about 15 to 20 minutes. Cooldown to room temperature, and then go to bed. In a large bowl, break up the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs until they’re well mixed. Add the cooked mixture and mix it well. Cover and put in the fridge for 30 minutes to cool down. Shape into small crab cakes.
Ingredients
  • 2 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup small-diced red onion (1 small onion)
  • 1/2 cup small-diced yellow bell pepper (1 small pepper
  • 1/2 cup small-diced red bell pepper (1 small pepper)
  • 1 1/2 cups small-diced celery (4 stalks)
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon capers, drained
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying:
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt

Crab Cakes with Rémoulade Sauce and Baby Spinach Salad with Lemon Vinaigrette

This recipe yields approximately 24 small cakes to serve as appetizers or 8 to 10 large cakes to serve as the main course.

  • 1/4 teaspoon Tabasco
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound (225 g) canned crab meat, drained
  • 1/2 cup (25 g) plain dry breadcrumbs
  • 1/2 cup (120 ml)  good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • 4 tablespoons (60 g) unsalted butter, for frying
  • 1/4 cup (60 ml) olive oil, for frying
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons olive oil
  • 3/4 cup (1 small onion) small-diced red onion
  • 1 1/2 cups (4 stalks) small-diced celery
  • 1/2 cup (1 small pepper) small-diced red pepper
  • 1/2 cup (1 small pepper) small-diced yellow pepper
  • 1/4 cup (5 g) minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained

Mix together the 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow peppers as well as the parsley and capers as well as Tabasco, Worcestershire sauce, and Old Bay Seasoning, salt, and pepper in a large frying pan. Cook over medium-low heat until the vegetables are soft in about 15 to 20 minutes. Cooldown to room temperature, and then go to bed.

When you put the crab meat in a big bowl, break it up into small pieces and mix it with the breadcrumbs and eggs. In a bowl, mix together about three-quarters of the cooked vegetable mixture. Then, think about whether you need to add more of the vegetable mixture. You don’t want the cakes to be too soft or mushy. Instead, you could add more breadcrumbs. Cover and put in the fridge for 30 minutes to cool down (or overnight to let the flavors develop). Shape into about 2 dozen bite-sized crab cakes or 8 to 10 bigger crab cakes.

Heat the butter and olive oil for frying in a large frying pan over low to medium heat, then add the chicken. Add the crab cakes and fry them for 4 to 5 minutes on each side, until they are brown. Drain on a paper towel Keep them warm in a 250°F (120°C) oven and serve them with the rémoulade sauce while they’re still hot.

Baby Spinach Salad with Lemon Vinaigrette

In order to make this salad for two adults, I used about two or three handfuls of washed baby spinach. I lightly dressed it in lemon vinaigrette and added halved cherry tomatoes and Parmesan shavings as well as croutons and edible flowers from our garden (borage, chive, and marigold)

1/2 teaspoon grated lemon peel
1/2 teaspoon sugar

1/2 cup (120 ml) good-quality olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard

Rémoulade Sauce

1 teaspoon coarse-grained mustard
1 tablespoon white wine vinegar
pinch sea salt and freshly ground black pepper

1/2 cup (120 ml) good mayonnaise
2 tablespoons small-diced pickles or cornichons

Crab Cakes with Rémoulade Sauce and Baby Spinach Salad with Lemon Vinaigrette

Mix everything together in a bowl (or shake to combine in a screw-top jar). Salt and pepper to taste. One day before you want to use it, you can make it and store it in the fridge. You can bring it to room temperature before you use it.

Read More: Is it good to eat onions and garlic every day?