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Imitation Crab Cakes

crabcake [1]

Adapted from Ina Garten


2 tablespoons unsalted butter
2 tablespoons olive oil
¾ cup small, diced red onion (1 small onion)
1½ cup small, diced celery (4 stalks)
½ cup small, diced red bell-pepper (1 small pepper)
½ cup small, diced yellow bell-pepper (1 small pepper)
1 tablespoon capers, drained
¼ tablespoon Tabasco sauce
½ teaspoon Worcesterhire sauce
1½ teaspoons Old bay Seasoning
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ pound imitation crab meat
½ cup plain dry bread crumbs
½ cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

For Frying

4 tablespoons unsalted butter
¼ cup olive oil


Place 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 heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the imitation crab meat 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.

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.