Bethenny Frankel’s Crab Cakes

Published June 4, 2012 by jenmatteson

I watch my fair share of bad television, but one of my favorite guilty pleasures is Bethenny Ever After on Bravo.  She used to be on the Real Housewives of NYC, but them bitches be crazy.  Too much drama for Bethenny, so she leaves and gets her own show.  I wasn’t a huge fan right away, but her dirty mouth and the way she just tells it like it is quickly grew on me.  What I really like about Bethenny, a natural foods chef, is that she started a franchise from nothing.  She had a poor childhood, she came from absolutely nothing, and turned something she knew into a multi-million dollar business – run by under 10 employees.

I made crab cakes a few weeks back, but I wasn’t a huge fan of the recipe.  I saw Bethenny’s in her book, and thought it would be great to try again, and make for my ladies at my wine exchange.  I’ve read that Bethenny, like myself, doesn’t like to measure, so all her recipes are only estimates, however, this one might have been a little off.  It took me a few tries to get the consistency right, really just good enough so they would stick together while frying them, and I finally got it.  I love the amount of veggies she uses as a healthy filler in this recipe, and the small amount of fat used to make something so delicious.  This will be the crab cake recipe I go back to time and time again.

Bethany Frankel’s Crab Cakes

Source: Adapted from Bethany Frankel
Servings: 24 small crab cakes


olive oil
3/4 cup red onion, diced fine
1 cup celery, diced fine
1 cup red bell pepper, diced fine
1 cup yellow bell pepper, diced fine
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp dried oregano
salt and pepper
3/4 cup bread crumbs (I used panko)
1/3 cup low-fat mayonnaise
2 tsp Dijon mustard
1 tsp Worcestershire sauce
8 oz jumbo lump crab meat
1/4 cup cilantro, chopped


1. Heat oil in large skillet over medium-high heat.  Add onion, celery, and peppers and cook until soft.  Add cayenne, onion and garlic powder, paprika, thyme, oregano, salt and pepper.  Remove from heat and set aside to cool.

2. In a large bowl, combine bread crumbs, mayonnaise, Dijon and Worcestershire sauce.  Fold in crab, careful not to over mix.  Add ingredients from step one.

3. Heat a large skillet with cooking spray over medium-low heat.  Scoop out crab mixture with an ice cream scoop, or make small compact balls with the mixture (this will help keep it together) and add to pan.  Press down lightly with spatula.  Cook about 4-5 minutes on each side, until crisp and brown.  Serve with chipolte mayonnaise.

2 comments on “Bethenny Frankel’s Crab Cakes

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