Imen Dridi Ina Garten’s Crab Cakes are made of lump crab meat, breadcrumbs, mayonnaise, mustard, and spices, served with a side of sauce. This recipe serves 6 and takes about 30 minutes to prepare and cook, offering a delicious, elegant appetizer or main course.
More Ina Garten Recipe:
🧡 Why You’ll Love This Crab Cakes Recipe:
- Exceptional Flavor Profile: The combination of fresh lump crabmeat with a medley of finely diced vegetables, capers, and a trio of sauces (hot pepper, Worcestershire, and Dijon mustard) creates a complex flavor profile.
- Perfect Texture: Achieving the ideal crab cake texture—crispy on the outside, tender and moist on the inside—is effortless with this recipe.
- Makes an Impression: Thanks to the elegance and perceived complexity of crab cakes, this dish is perfect for special occasions or entertaining guests.
- Personalization to Taste: The recipe allows for easy adjustments to suit personal taste preferences. Whether you prefer a bit more heat, an extra tang from additional capers, or a substitution of herbs, this crab cake recipe can be tailored to become uniquely yours.
- Dietary Accommodation: With minor adjustments, such as using gluten-free bread crumbs, this recipe can be adapted to fit gluten-free dietary needs without compromising on taste or texture.
- Cultural Experience: Crab cakes are a quintessential American dish, especially beloved in coastal regions. Preparing and enjoying this dish offers a taste of American culinary tradition and the joy of seafood cuisine.
âť“ What Is Ina Garten Crab Cakes Recipe?
Ina Garten’s Crab Cakes feature lump crabmeat, vegetables, fresh parsley, capers, and a blend of seasonings, mixed with bread crumbs, mayonnaise, Dijon mustard, and eggs, then pan-fried. This recipe serves 6 and highlights a perfect balance of flavors and textures.
🦞 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
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
- Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
- Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
- Drain on paper towels keep them warm in a 250 degree oven and serve hot.
đź’ Recipe Tips:
- Vegetable Precision: Cutting the vegetables into small, uniform pieces ensures they cook evenly and integrate seamlessly into the crab cakes, offering subtle crunch and flavor without overpowering the crab.
- Chilling Is Key: Chilling the crab mixture solidifies the fats and helps the cakes hold their shape better when formed and fried. Don’t skip this step, as it significantly impacts the final texture and ease of cooking.
- Gentle Mixing: When combining the crabmeat with the other ingredients, do so gently to avoid breaking up the crab too much. The goal is to have discernible pieces of crab in every bite for a luxurious texture.
- Uniform Size: When shaping the crab cakes, aim for uniformity in size and thickness to ensure even cooking. A cookie cutter or a standard measuring cup can help create consistent shapes.
- Don’t Overcrowd the Pan: Cook the crab cakes in batches if necessary to avoid overcrowding. This ensures they brown nicely and makes flipping them easier, reducing the risk of the cakes falling apart.
- Keeping Warm: If you need to cook in batches, keep the finished crab cakes warm in a low oven. This ensures they’re all served hot without drying out or becoming soggy.
🥗 What To Serve Crab Cakes?
Serve crab cakes with a tangy remoulade or aioli, fresh lemon wedges, and a light salad or coleslaw for sides, consider roasted asparagus, sautĂ©ed spinach, or a quinoa salad this combination complements the crab cakes’ richness and adds freshness.
🎚 How To Store Leftovers Crab Cakes?
- Refrigeration: Place cooled crab cakes in an airtight container, separating layers with parchment paper to prevent sticking store in the refrigerator for up to 3 days.
- Freezing: Wrap each crab cake individually in plastic wrap, then place in a freezer bag or airtight container freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above for best texture and flavor.
🥵 How To Reheat Leftovers Crab Cakes?
- In the Oven: Preheat your oven to 350°F (175°C). Place the crab cakes on a wire rack over a baking sheet to allow air circulation for even heating. Heat for about 10-15 minutes or until thoroughly warmed through.
- On the Stove: Heat a skillet over medium heat and add a small amount of butter or oil. Once hot, add the crab cakes and cook for about 2-3 minutes on each side, or until they’re heated through and the exterior is crispy.
FAQ’S
What type of crab meat is best for crab cakes?
Lump crabmeat is ideal for crab cakes because it offers a delicate texture and sweet flavor. Lump crabmeat ensures the cakes have noticeable chunks of crab, making each bite a delightful experience.
Can I use canned crab meat instead of fresh?
Yes, canned crab meat can be used as a more accessible and budget-friendly alternative to fresh crab meat.
How do I prevent my crab cakes from falling apart?
To prevent crab cakes from falling apart, ensure the mixture has the right balance of breadcrumbs and binding agents like eggs and mayonnaise. Chill the crab mixture in the refrigerator for at least 30 minutes before forming the cakes, as this helps them hold their shape better during cooking.
What is the best way to cook crab cakes?
Crab cakes can be cooked in several ways, including pan-frying, baking, or broiling. Pan-frying in a bit of oil or butter over medium heat offers a golden, crispy exterior with a tender interior.
How do I know when crab cakes are done cooking?
Crab cakes are done when they have a golden-brown crust on both sides and are heated through. The internal temperature should reach 145°F (63°C) when checked with a food thermometer, ensuring they are fully cooked yet still moist and tender inside.
Try More Ina Garten Recipe:
Ina Garten Crab Cakes Nutrition Fact
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
Ina Garten Crab Cakes
Description
Ina Garten Banana Pudding is a creamy delight made with vanilla pudding, sweetened condensed milk, whipped cream, bananas, and vanilla wafers. This indulgent dessert serves six and takes approximately two hours to prepare, offering a deliciously comforting treat for any occasion.
Ingredients
Instructions
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
- Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
- Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
- Drain on paper towels keep them warm in a 250 degree oven and serve hot.
Notes
- Vegetable Precision: Cutting the vegetables into small, uniform pieces ensures they cook evenly and integrate seamlessly into the crab cakes, offering subtle crunch and flavor without overpowering the crab.
- Chilling Is Key: Chilling the crab mixture solidifies the fats and helps the cakes hold their shape better when formed and fried. Don’t skip this step, as it significantly impacts the final texture and ease of cooking.
- Gentle Mixing: When combining the crabmeat with the other ingredients, do so gently to avoid breaking up the crab too much. The goal is to have discernible pieces of crab in every bite for a luxurious texture.
- Uniform Size: When shaping the crab cakes, aim for uniformity in size and thickness to ensure even cooking. A cookie cutter or a standard measuring cup can help create consistent shapes.
- Don’t Overcrowd the Pan: Cook the crab cakes in batches if necessary to avoid overcrowding. This ensures they brown nicely and makes flipping them easier, reducing the risk of the cakes falling apart.
- Keeping Warm: If you need to cook in batches, keep the finished crab cakes warm in a low oven. This ensures they’re all served hot without drying out or becoming soggy.
