Ina Garten Crab Cakes Recipe

Ina Garten’s crab cakes are a classic dish that brings together the delicate flavor of crab with a perfectly seasoned, crispy exterior. Simple yet sophisticated, these crab cakes make an elegant appetizer or a delightful main course.

What are Ina Garten Crab Cakes?

Ina Garten’s crab cakes are made with fresh lump crab meat, lightly seasoned and bound with just enough ingredients to hold them together. They are pan-fried to a golden brown, resulting in a crispy crust and tender, flavorful interior. Served with a zesty remoulade or lemon wedges, they’re a crowd-pleasing dish.

Other Popular Recipes

• Ina Garten Almond Cake
• Ina Garten Date Cake
• Ina Garten Crab Cakes

Reasons to Try Ina Garten Crab Cakes

• Rich crab flavor: Minimal fillers let the crab shine.
• Easy to make: Straightforward recipe with simple ingredients.
• Versatile: Works as an appetizer, main course, or part of a seafood platter.
• Elegant presentation: Perfect for dinner parties or special occasions.
• Customizable: Adjust the seasoning to suit your taste.

Ingredients Needed to Make Ina Garten Crab Cakes

• Lump crab meat: 1 pound, picked over for shells.
• Mayonnaise: 1/2 cup.
• Dijon mustard: 1 tablespoon.
• Eggs: 2 large, lightly beaten.
• Scallions: 1/4 cup, finely chopped.
• Fresh parsley: 2 tablespoons, finely chopped.
• Old Bay seasoning: 1 teaspoon.
• Lemon juice: 1 tablespoon.
• Panko breadcrumbs: 1/2 cup, plus extra for coating.
• Salt and pepper: To taste.
• Unsalted butter: 2 tablespoons, for frying.
• Olive oil: 2 tablespoons, for frying.

Instructions to Prepare Ina Garten Crab Cakes

Step 1: Prepare the crab mixture

• In a large mixing bowl, combine mayonnaise, Dijon mustard, eggs, scallions, parsley, Old Bay seasoning, lemon juice, salt, and pepper. Mix well.
• Gently fold in the crab meat and 1/2 cup of panko breadcrumbs, being careful not to break up the crab too much.

Step 2: Shape the crab cakes

• Divide the mixture into 8 equal portions and shape into patties about 1 inch thick.
• Lightly coat each crab cake with additional panko breadcrumbs for extra crispiness.

Step 3: Chill the crab cakes

• Place the crab cakes on a plate or tray and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.

Step 4: Cook the crab cakes

• Heat the butter and olive oil in a large skillet over medium heat.
• Add the crab cakes to the skillet and cook for 3–4 minutes per side or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.

Step 5: Serve and enjoy

• Transfer the crab cakes to a serving platter and garnish with lemon wedges and fresh parsley. Serve with your favorite sauce, such as remoulade or tartar sauce.

What Goes Well With Ina Garten Crab Cakes

• Lemon wedges: Brighten the flavors with a squeeze of fresh lemon juice.
• Remoulade sauce: A zesty, creamy sauce pairs perfectly.
• Coleslaw: Adds a refreshing crunch to balance the richness.
• Roasted vegetables: Asparagus or Brussels sprouts complement the dish well.
• Crusty bread: Great for soaking up the juices.

Key Tips for Making Ina Garten Crab Cakes

• Use fresh crab meat: High-quality lump crab meat gives the best flavor and texture.
• Chill before cooking: Refrigerating the crab cakes helps them hold their shape while frying.
• Cook in batches: Avoid overcrowding the pan to ensure even browning.
• Don’t overmix: Gently fold the crab meat to maintain its texture.
• Serve immediately: Crab cakes are best enjoyed hot and crispy.

Creative Variations of Ina Garten Crab Cakes

• Spicy crab cakes: Add a pinch of cayenne pepper or diced jalapeño for heat.
• Herb-infused: Mix in fresh dill or chives for extra flavor.
• Gluten-free option: Use gluten-free breadcrumbs or almond flour instead of panko.
• Asian-inspired: Add soy sauce, ginger, and sesame oil for a unique twist.

Storage Guidelines for Ina Garten Crab Cakes

• Refrigerate leftovers: Store in an airtight container for up to 2 days.
• Reheat gently: Warm in a skillet over medium heat to maintain crispiness.
• Freeze for later: Wrap uncooked crab cakes in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before cooking.

FAQs

How do you keep crab cakes from falling apart?

To keep crab cakes from falling apart, ensure the mixture is chilled for at least 30 minutes before cooking. Use just enough breadcrumbs to bind the ingredients, and handle the cakes gently when shaping and flipping.

Can crab cakes be baked instead of fried?

Yes, crab cakes can be baked. Preheat the oven to 375°F (190°C), place the crab cakes on a baking sheet lined with parchment paper, and bake for 15–20 minutes, flipping halfway through, until golden brown.

What is the best sauce to serve with crab cakes?

Crab cakes pair well with remoulade, tartar sauce, or a lemon aioli. These creamy, tangy sauces complement the flavors of the crab.

Can crab cakes be made ahead of time?

Yes, crab cakes can be made ahead. Shape the cakes, cover them tightly, and refrigerate for up to 24 hours before cooking. You can also freeze uncooked crab cakes for longer storage.

Wrapping Up

Ina Garten’s Crab Cakes are a testament to her ability to create dishes that are both simple and elegant. Packed with flavor and easy to prepare, these crab cakes are a must-try for any seafood lover.

More Ina Garten Recipes

• Ina Garten Pumpkin Muffins
• Ina Garten Chocolate Lava Cake
• Ina Garten Pumpkin Cheesecake

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