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
Scale
- 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.