A good crab cake should be packed with crab, not weighed down with too many fillers!
Let’s go, Ina Garten!
The best way to keep these cakes from falling apart is to use just enough mayo and egg to bind everything without making the mixture too wet.
Lump crab meat works best—smaller pieces get lost, but large chunks hold up beautifully.
A little panko on the outside gives them a crispy crust without taking away from the delicate texture inside.
The mix of a crispy shell and soft, flavorful crab in the center makes these worth every minute spent in the kitchen!
How to Make Ina Garten’s Crab Cakes
Ingredients
- 1 lb Crabmeat
- 2 tbsp Butter
- 2 tbsp Oil
- 1/4 cup Onion (diced)
- 1/4 cup Red Bell Pepper (chopped)
- 2 Eggs
- 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1/2 cup Bread Crumbs
- 1 tbsp Parsley (chopped)
- 1 tsp Worcestershire Sauce
- 1 tsp Hot Pepper Sauce
- 1 Lemon (juiced)
Step-by-Step Instructions
Step 1:
Start by sautéing the onion and red bell pepper in butter and oil over medium heat until soft, about 3 to 4 minutes.
Set aside to cool.
Step 2:
In a large bowl, combine the crabmeat, mayonnaise, mustard, eggs, bread crumbs, parsley, Worcestershire sauce, and hot pepper sauce.
Add the sautéed vegetables.
Step 3:
Squeeze lemon juice into the mixture to add a hint of citrus flavor.
Gently mix everything together to avoid breaking the crab pieces.
Step 4:
Shape the mixture into patties, ensuring they are even and firm.
Place them on a lined baking sheet.
Step 5:
Chill the patties in the refrigerator for about 30 minutes until they’re firm and easier to handle.
You can heat some oil in a skillet and pan-fry them for about 4 to 5 minutes on each side until golden.
Tips and Tricks for Making This Recipe
Choose the Right Crab Meat
Choosing fresh, lump crab meat results in a texture that is both tender and hearty, really making a difference.
Pat Patties Firmly
Firmly patting the patties before refrigerating helps them hold their shape while cooking.
Refrigeration minimizes chances of crumbling during the frying process.
Cook in Batches
Cooking in smaller batches prevents overcrowding the pan, allowing each crab cake to cook evenly and brown nicely.
Adjust the Spice Level
Feel free to adjust the amount of hot pepper sauce to suit your personal heat preference, as everyone’s tolerance varies.
Check Oil Temperature
Ensure the oil is hot before placing the crab cakes into the skillet.
If the oil’s temperature isn’t right, the patties may absorb too much oil and become greasy.
What to Serve with Ina Garten Crab Cakes
Light and Fresh Salads
When you serve crab cakes, a light salad with a lemon or vinegar-based dressing can perfectly refresh the palate.
You might want to try mixing leafy greens with some cucumbers and cherry tomatoes.
The crisp texture and tangy dressing provide a nice balance to the richness of the crab cakes.
Roasted Vegetables
Roasted vegetables are a classic side for crab cakes and you can get creative with your choices.
Consider roasting asparagus or Brussels sprouts with a bit of olive oil and a sprinkle of salt and pepper.
This simple preparation really brings out their natural flavors.
Creamy Avocado and Corn Salad
If you’re looking for something a little different, an avocado and corn salad can be an excellent choice.
Throw in some lime juice, chopped cilantro, and a pinch of salt for a fresh twist.
The creaminess of the avocado pairs wonderfully with the savory crab cakes.
Herbed Rice
Herbed rice is another side that compliments crab cakes nicely.
You can infuse your rice with herbs like parsley or dill to give it a fragrant aroma and flavor.
It adds a lightness without overwhelming the main dish, making it a great complementary side.
Tropical Mango Salsa
Want to try something a bit adventurous?
A tropical mango salsa can provide that unexpected touch.
Dice mangoes, red onion, and red bell pepper, adding a bit of lime juice and cilantro.
This salsa adds a sweet and savory element that’s so good!
Variations and Substitutions
Looking to change up the Ina Garten crab cakes recipe a little? You’re in the right place!
Different Herbs and Spices
Substituting or adding different herbs can transform the flavor profile.
Consider trying tarragon or dill for a twist on the traditional taste.
Paprika can add a smoky undertone, while cayenne pepper introduces a little heat!
Binding Alternatives
If you want a different binding agent than mayonnaise, try Greek yogurt.
It maintains the creaminess and offers a slight tang.
For those with egg allergies, you can use flaxseed meal mixed with water as a substitute.
Gluten-Free Options
For those on a gluten-free diet, replace breadcrumbs with crushed gluten-free crackers or almond flour.
You’ll still get the same crispy texture without the gluten.
Experiment with Accompaniments
Serving crab cakes with different sauces can also alter the taste in new and inviting ways.
Try a remoulade or a spicy aioli sauce for a zesty kick!
How to Store Leftover Crab Cakes
When storing your leftover crab cakes, be sure to let them cool to room temperature before placing them in the refrigerator.
Using an airtight container will help maintain their freshness, allowing you to enjoy them within the next couple of days.
Store them for up to 2 days in the refrigerator, ensuring they’re covered tightly to prevent them from drying out or absorbing other food odors.
Additional Tips
If you have plans to store them for longer, freezing is a fantastic option!
First, lay them on a baking sheet lined with parchment paper to prevent sticking and let them freeze individually.
Once they’re completely frozen, transfer them to a zip-lock bag or a freezer-safe container, removing as much air as possible.
Freezing Method
Frozen crab cakes last much longer, extending their life up to 3 months in the freezer.
This way, you can savor them over a longer period without a rush.
A Tip for Leftovers
For a bit of variety, you might add a sauce or a side dish to refresh the leftovers and transform their flavor profile!
Sometimes I’ll whip up a quick lemon aioli or tartar sauce to add a bright, tangy twist.
Making sure they are stored correctly ensures they taste just as good the next time around!
Common Mistakes to Avoid
Skipping Refrigeration
You might be tempted to skip refrigerating the crab cakes, but don’t make this mistake!
Chilling them helps keep their shape, which is crucial for frying.
This step is my secret for perfectly round cakes.
Overcrowding the Pan
Don’t overcrowd the pan with too many crab cakes at once.
They need room to brown evenly and crisp up nicely.
When there’s limited space, they can end up steaming instead of frying.
Ignoring Recipe Precision
Sticking to the exact measurements is crucial.
Straying from the recipe, especially with binding ingredients, can make your crab cakes fall apart.
Trust me, following the instructions exactly will make all the difference.
Ina Garten Crab Cakes Recipe
Ingredients
- 1 lb Crabmeat
- 2 tbsp Butter
- 2 tbsp Oil
- 1/4 cup Onion diced
- 1/4 cup Red Bell Pepper chopped
- 2 Eggs
- 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1/2 cup Bread Crumbs
- 1 tbsp Parsley chopped
- 1 tsp Worcestershire Sauce
- 1 tsp Hot Pepper Sauce
- 1 Lemon juiced
Instructions
- Start by sautéing the onion and red bell pepper in butter and oil over medium heat until soft, about 3 to 4 minutes.
- Set aside to cool.
- In a large bowl, combine the crabmeat, mayonnaise, mustard, eggs, bread crumbs, parsley, Worcestershire sauce, and hot pepper sauce.
- Add the sautéed vegetables.
- Squeeze lemon juice into the mixture to add a hint of citrus flavor.
- Gently mix everything together to avoid breaking the crab pieces.
- Shape the mixture into patties, ensuring they are even and firm.
- Place them on a lined baking sheet.
- Chill the patties in the refrigerator for about 30 minutes until they're firm and easier to handle.
- You can heat some oil in a skillet and pan-fry them for about 4 to 5 minutes on each side until golden.