Ina Garten Crab Cakes Recipe
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!
Servings: 4
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.