Ina Garten’s Crab Cakes are a classic dish that’s both simple and elegant, featuring the sweet, delicate flavor of fresh crab meat. Lightly seasoned and pan-fried until golden and crispy, these crab cakes make for a perfect appetizer, light main course, or special treat for any occasion. Ina’s recipe focuses on the quality of the crabmeat while keeping the ingredients minimal to let the seafood shine.
What Are Ina Garten Crab Cakes?
Ina Garten’s Crab Cakes are made with high-quality crabmeat combined with breadcrumbs, mayonnaise, and a few simple seasonings. The mixture is shaped into patties and then pan-fried to create a crispy, golden crust while keeping the inside tender and flavorful. These crab cakes are versatile and can be served as an appetizer, main course, or even part of a seafood platter.
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Why You Should Try This Recipe
- Simple Ingredients: With just a few key ingredients, these crab cakes allow the fresh crabmeat to shine.
- Perfectly Crispy: Pan-frying the crab cakes gives them a crispy outer layer, while the inside stays tender and flavorful.
- Elegant Dish: This dish makes an impressive appetizer or main course, perfect for entertaining guests.
- Quick to Make: These crab cakes come together quickly, making them ideal for both weeknight dinners and special occasions.
Ingredients Needed to Make Ina Garten Crab Cakes
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup breadcrumbs (plain or Panko)
- 1/2 teaspoon Old Bay seasoning
- 1 large egg, lightly beaten
- Salt and pepper to taste
- 1 tablespoon unsalted butter (for frying)
- 2 tablespoons olive oil (for frying)
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions to Make Ina Garten Crab Cakes
Step 1: Prepare the Crab Cake Mixture
- Combine ingredients: In a large bowl, gently mix the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped capers, parsley, breadcrumbs, Old Bay seasoning, and the lightly beaten egg.
- Season to taste: Add salt and pepper to taste, but be careful not to overmix the crabmeat to maintain its texture.
Step 2: Form the Crab Cakes
- Shape the patties: Using your hands, carefully shape the crab mixture into small patties, about 2-3 inches in diameter. You should be able to make about 8 crab cakes. Place the crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
Step 3: Cook the Crab Cakes
- Heat the oil and butter: In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.
- Fry the crab cakes: Add the crab cakes to the skillet in batches (avoid overcrowding the pan) and cook for 3-4 minutes on each side or until golden brown and crispy. Carefully flip the cakes with a spatula to avoid breaking them apart.
Step 4: Serve the Crab Cakes
- Drain and serve: Once the crab cakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve warm with lemon wedges and garnish with fresh parsley.
What Goes Well with Ina Garten Crab Cakes
- Remoulade Sauce: A tangy remoulade or tartar sauce pairs perfectly with the crispy crab cakes.
- Simple Salad: Serve with a light green salad or a coleslaw for a refreshing contrast.
- Roasted Vegetables: Roasted asparagus, zucchini, or a mix of root vegetables complements the richness of the crab cakes.
- Rice Pilaf: A side of rice pilaf or wild rice adds a hearty element to the meal.
- Grilled Corn: Sweet grilled corn on the cob makes for a delightful summer pairing.
Essential Tips for Perfecting Ina Garten Crab Cakes
- Use fresh crabmeat: For the best flavor, use fresh lump crabmeat. If using canned crabmeat, be sure to drain it well.
- Chill the cakes: Chilling the crab cakes for at least 30 minutes helps them firm up and hold their shape while frying.
- Don’t overmix: Be gentle when mixing the ingredients to avoid breaking up the crabmeat too much.
- Fry in batches: Avoid overcrowding the pan when frying the crab cakes. Cook them in batches to ensure even browning.
Variations of Ina Garten Crab Cakes
- Spicy Crab Cakes: Add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture for a bit of heat.
- Herb-Infused Crab Cakes: Add fresh herbs like dill or tarragon for an herbal twist.
- Gluten-Free Crab Cakes: Substitute the breadcrumbs with gluten-free breadcrumbs to make the dish gluten-free.
- Baked Crab Cakes: For a lighter version, bake the crab cakes in a 400°F (200°C) oven for 12-15 minutes, flipping halfway through.
Storing Ina Garten Crab Cakes: Best Practices
- Refrigerate leftovers: Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- Freeze for later: To freeze, place the cooked crab cakes on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and store them for up to 3 months.
- Label and date: Always label your frozen items with the date for easy tracking of freshness.
Reheating Ina Garten Crab Cakes: Best Practices
- Oven method: Reheat the crab cakes in a 350°F (175°C) oven for about 10 minutes, or until warmed through.
- Stovetop method: Gently reheat the crab cakes in a skillet over medium-low heat with a bit of butter or oil, flipping once.
- Microwave option: Avoid using the microwave, as it can make the crab cakes soggy.
How Can I Make Ina Garten Crab Cakes Healthier?
To make Ina Garten’s Crab Cakes healthier, consider these adjustments:
- Use less mayonnaise: Replace some of the mayonnaise with Greek yogurt for a lighter option.
- Pan-fry with less oil: Use a nonstick skillet and reduce the amount of oil and butter when frying.
- Bake instead of frying: Bake the crab cakes in the oven for a lower-fat option without sacrificing flavor.
- Add more vegetables: Finely chopped bell peppers or celery can be added to the mixture for extra fiber and nutrients.
Nutrition Value (Per Serving)
- Calories: 220
- Protein: 18g
- Carbohydrates: 6g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 450mg
- Fiber: 1g
- Sugar: 1g
FAQs
Can I make crab cakes ahead of time?
Yes, you can prepare crab cakes ahead of time. Shape the patties and place them on a plate or baking sheet, then cover and refrigerate for up to 24 hours before cooking. Chilling the crab cakes helps them hold their shape better during cooking.
What is the best way to cook crab cakes?
The best way to cook crab cakes is to pan-fry them in a combination of butter and olive oil for a crispy golden crust. You can also bake them in the oven at 400°F (200°C) for 12-15 minutes if you prefer a lighter option.
Can I freeze crab cakes?
Yes, crab cakes freeze well. To freeze, place uncooked or cooked crab cakes on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and store them for up to 3 months. Cook frozen crab cakes directly from frozen, adding a few extra minutes to the cooking time.
How do I keep crab cakes from falling apart?
To keep crab cakes from falling apart, make sure to chill them in the refrigerator for at least 30 minutes before cooking. This helps them firm up. Additionally, avoid overmixing the crabmeat to maintain its texture and shape.
Final Words
Ina Garten’s Crab Cakes are a delicious and elegant dish that’s perfect for any occasion, from casual dinners to special celebrations. With their crispy golden exterior and tender crab-filled interior, these crab cakes are sure to impress. Serve them with your favorite sides and sauces, and enjoy the simple, fresh flavors of this classic recipe.
Other Yummy Recipes:
- Ina Garten Green Bean Casserole
- Ina Garten Butternut Squash Lasagna
- Ina Garten Seafood Lasagna
- Ina Garten Chicken Divan
- Barefoot Contessa Stuffed Shells
Ina Garten Crab Cakes
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Description
Ina Garten’s Crab Cakes are made with high-quality crabmeat combined with breadcrumbs, mayonnaise, and a few simple seasonings. The mixture is shaped into patties and then pan-fried to create a crispy, golden crust while keeping the inside tender and flavorful. These crab cakes are versatile and can be served as an appetizer, main course, or even part of a seafood platter.
Ingredients
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup breadcrumbs (plain or Panko)
- 1/2 teaspoon Old Bay seasoning
- 1 large egg, lightly beaten
- Salt and pepper to taste
- 1 tablespoon unsalted butter (for frying)
- 2 tablespoons olive oil (for frying)
- Lemon wedges for serving
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Crab Cake Mixture
- Combine ingredients: In a large bowl, gently mix the crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped capers, parsley, breadcrumbs, Old Bay seasoning, and the lightly beaten egg.
- Season to taste: Add salt and pepper to taste, but be careful not to overmix the crabmeat to maintain its texture.
Step 2: Form the Crab Cakes
- Shape the patties: Using your hands, carefully shape the crab mixture into small patties, about 2-3 inches in diameter. You should be able to make about 8 crab cakes. Place the crab cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
Step 3: Cook the Crab Cakes
- Heat the oil and butter: In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.
- Fry the crab cakes: Add the crab cakes to the skillet in batches (avoid overcrowding the pan) and cook for 3-4 minutes on each side, or until golden brown and crispy. Carefully flip the cakes with a spatula to avoid breaking them apart.
Step 4: Serve the Crab Cakes
- Drain and serve: Once the crab cakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve warm with lemon wedges and garnish with fresh parsley.
