Mohamed Shili This Ina Garten Crab Cakes recipe is prepared using lump crabmeat, red bell pepper, yellow bell pepper, celery, and onion. This savory Crab Cakes recipe creates a delightful dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ina Garten Crab Cakes Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup small diced red onion (1 small onion)
- 1 1/2 cups small diced celery (4 stalks)
- 1/2 cup small diced red bell pepper (1 small pepper)
- 1/2 cup small diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat, drained and picked to remove shells
- 1/2 cup plain dry bread crumbs
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- For frying
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
How To Make Ina Garten Crab Cakes
- Prepare the Sauté Base: Start by melting 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat.
- Cook the Vegetables: Add the red onion, celery, red and yellow bell peppers, and cook them until they’re tender, taking about 15 to 20 minutes.
- Add Seasonings and Herbs: Incorporate the parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper into the pan and mix well.
- Cool the Mixture: Remove the pan from heat and allow the vegetable mixture to cool to room temperature.
- Prepare the Crab Mixture: In a large bowl, break the crabmeat into pieces and combine it with bread crumbs, mayonnaise, mustard, and beaten eggs.
- Combine Mixtures: Stir in the cooled vegetable mixture into the crab mixture, mix gently, then cover and chill in the refrigerator for 30 minutes.
- Form and Fry the Crab Cakes: Shape the chilled mixture into bite-sized cakes, then fry them in a pan with heated butter and olive oil over medium heat until golden brown, about 4 to 5 minutes on each side.
- Drain and Serve: Drain the crab cakes on paper towels and keep them warm in a 250-degree oven until ready to serve hot.
Recipe Tips
- Boost the crunch factor: Add panko breadcrumbs to the mixture for an extra crispy exterior without altering the classic flavor.
- Enhance the freshness: Squeeze fresh lemon juice over the crab cakes just before serving to brighten the flavors.
- Avoid overmixing: Gently fold your ingredients together to keep the crabmeat from breaking down too much, preserving its delicate texture.
- Ensure even cooking: Form your crab cakes to be uniform in size so they cook evenly and no one gets a less than perfectly crispy bite.
What To Serve With Crab Cakes
Serve your savory Crab Cakes with coleslaw dressed in vinaigrette, sweet potato fries, a colorful quinoa salad, avocado slices, and creamy remoulade sauce.
You can also pair these delightful cakes with a roasted corn salad, or beetroot carpaccio for a fresh, innovative accompaniment.
How To Store Crab Cakes Leftover
To Refrigerate: Place cooled crab cakes in a single layer on a plate, cover tightly with plastic wrap, and refrigerate. They’ll keep well for up to 3 days; ensure they’re covered to prevent drying out.
To Freeze: Lay them on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months.
How To Reheat Crab Cakes Leftovers
In The Oven: Place the leftover crab cakes on a wire rack set over a baking sheet and reheat at 175°C for about 10 to 15 minutes, or until heated through and crispy; this method helps maintain their texture.
In The Microwave: Reheat crab cakes in the microwave by setting them on a microwave-safe plate and covering them with a damp paper towel. Microwave on high for 30 to 60 seconds, checking halfway; this keeps them moist.
In The Air Fryer: Reheat crab cakes in the air fryer at 180°C for about 3 to 4 minutes. This method quickly restores their crispy exterior while keeping the inside moist and tender; check after the first few minutes to avoid overcooking.
Frequently Asked Questions
Can I Use Canned Crab Meat Instead of Fresh?
Yes, you can use canned crab meat for this recipe, but ensure it is well-drained and carefully picked through for any shells or cartilage. Fresh crab meat tends to provide a better texture and flavor, enhancing the overall taste of your crab cakes.
How Can I Make My Crab Cakes Gluten-Free?
To make gluten-free crab cakes, simply substitute the bread crumbs with an equal amount of your favorite gluten-free breadcrumbs or crushed gluten-free crackers. This alteration will maintain the desired texture and consistency of the crab cakes without using gluten.
Ina Garten Crab Cakes Nutrition Facts
Amount Per Serving
- Calories: 733
- Total Fat: 63g
- Saturated Fat: 18g
- Trans Fat: 0g
- Unsaturated Fat: 42g
- Cholesterol: 258mg
- Sodium: 1349mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Protein: 23g
Try More Ina Garten Recipes:
Ina Garten Crab Cakes
Description
This Ina Garten Crab Cakes recipe is prepared using lump crabmeat, red bell pepper, yellow bell pepper, celery, and onion. This savory Crab Cakes recipe creates a delightful dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Sauté Base: Start by melting 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat.
- Cook the Vegetables: Add the red onion, celery, red and yellow bell peppers, and cook them until they’re tender, taking about 15 to 20 minutes.
- Add Seasonings and Herbs: Incorporate the parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper into the pan and mix well.
- Cool the Mixture: Remove the pan from heat and allow the vegetable mixture to cool to room temperature.
- Prepare the Crab Mixture: In a large bowl, break the crabmeat into pieces and combine it with bread crumbs, mayonnaise, mustard, and beaten eggs.
- Combine Mixtures: Stir in the cooled vegetable mixture into the crab mixture, mix gently, then cover and chill in the refrigerator for 30 minutes.
- Form and Fry the Crab Cakes: Shape the chilled mixture into bite-sized cakes, then fry them in a pan with heated butter and olive oil over medium heat until golden brown, about 4 to 5 minutes on each side.
- Drain and Serve: Drain the crab cakes on paper towels and keep them warm in a 250-degree oven until ready to serve hot.
