Ina Garten Crab Cakes Recipe

This Ina Garten Crab Cakes Recipe is a crispy and tender recipe, which is made with fresh lump crab meat and Panko breadcrumbs. It’s a restaurant-quality dish, ready in about 1 hour.

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Ina Garten Crab Cakes Recipe Ingredients

• 1 pound lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 large eggs, lightly beaten
• 1/4 cup scallions, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon Old Bay seasoning
• 1 tablespoon fresh lemon juice
• 1/2 cup Panko breadcrumbs, plus extra for coating
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter, for frying
• 2 tablespoons olive oil, for frying

How To Make Ina Garten Crab Cakes

1. Mix the Binder: In a large bowl, whisk together the mayonnaise, Dijon mustard, beaten eggs, chopped scallions, parsley, Old Bay seasoning, and lemon juice. Season with salt and pepper.
2. Fold in Crab and Breadcrumbs: Gently fold the lump crab meat and 1/2 cup of Panko breadcrumbs into the wet mixture. Be careful not to break up the large pieces of crab.
3. Shape and Chill the Cakes: Shape the mixture into 8 patties, each about 1 inch thick. Lightly coat each patty in the extra Panko breadcrumbs. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them firm up.
4. Pan-Fry the Crab Cakes: Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and foamy. Carefully place the chilled crab cakes in the skillet and cook for 3–4 minutes per side, until they are golden brown and crispy.
5. Serve Immediately: Transfer the cooked crab cakes to a platter. Serve hot with fresh lemon wedges and your favorite dipping sauce.

Recipe Tips

• What’s the best crab meat to use? For the best texture and flavor, use high-quality fresh lump crab meat. It’s worth the splurge as it’s the star of the dish.
• How do you keep crab cakes from falling apart? Chilling the crab cakes for at least 30 minutes before cooking is the most important step. This helps the binder firm up and holds the patties together in the hot pan.
• Why shouldn’t I overmix the crab? Gently folding the crab meat into the binder is key. Overmixing will break down the delicate lumps of crab, resulting in a mushy texture instead of flaky, tender cakes.
• Can I bake these instead of frying? Yes. For a baked version, place the cakes on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping once, until golden and cooked through.

What To Serve With Crab Cakes

These rich crab cakes are perfectly complemented by fresh and zesty sides.

• A classic remoulade or tartar sauce
• A crisp and refreshing coleslaw
• Simple roasted asparagus with lemon
• A side of creamy mashed potatoes

How To Store Crab Cakes

• Refrigerate: Store cooked leftovers in an airtight container in the refrigerator for up to 2 days.
• Freeze: You can freeze uncooked crab cakes. Place the shaped patties on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag or container for up to 1 month. Thaw in the refrigerator before cooking.

Crab Cakes Nutrition Facts

• Calories: ~420 kcal per serving (2 cakes)
• Protein: 25g
• Carbohydrates: 15g
• Fat: 28g
• Saturated Fat: 8g
• Sodium: 900mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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