Crab cakes from The Barefoot Contessa Cookbook (page 44) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rémoulade sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Mlr5 on April 07, 2021

    Made recipe 2 days ahead and refrigerated. Shaped right before cooking. Once done I kept them warm for about 20-30 minutes in a low heat oven as suggested and they were still just right. These were a total hit! Will be making these (and the remoulade which was zingy and perfect with them) again!

  • anya_sf on October 20, 2018

    I shaped the crab cakes a few hours ahead. Used panko. Mixture was very loose, hard to form into cakes (maybe regular crumbs work better?). Even after chilling, these were hard to fry because they were loose. Several fell apart. They were tasty, but the crab flavor wasn't strong, and they were rather greasy. The remoulade was good with them, but overkill. There are better crab cake recipes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.