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Ina Garten’s Crab Cakes Recipe

When it comes to an iconic seafood dish, you can’t go wrong with Ina Garten’s crab cakes!

This recipe combines the luxurious taste of lump crabmeat with the subtle crunch of breadcrumbs and the tangy kick from mustard.

Here’s my first nuggets of advice:

Let the mixture chill in the refrigerator before forming the cakes; it helps them hold together beautifully when cooking.

You can enjoy them with a classic remoulade sauce or switch it up with a spicy aioli.

ina garten crab cakes with onion

How to Make Delicious Ina Garten Crab Cakes Recipe

Ingredients

  • 1 lb Crabmeat
  • 3/4 cup Bread Crumbs
  • 1/2 cup Mayonnaise
  • 1 tbsp Mustard
  • 2 Eggs
  • 1/4 cup Onion (chopped)
  • 1/4 cup Red Bell Pepper (chopped)
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Salt

Step-by-Step Instructions

Step 1:

Begin by gently sautéing the chopped onions and red bell peppers in butter over medium heat.

Cook until the veggies are soft, usually around 5 to 7 minutes.

Allow them to cool to room temperature.

Step 2:

In a bowl, lightly break apart the crabmeat and ensure there are no shells.

Add the bread crumbs, mayonnaise, mustard, and lightly beaten eggs.

Mix the ingredients together carefully, ensuring not to break the crab apart too much.

Step 3:

Stir in the cooled vegetables with the crab mixture until everything combines well.

Cover the mixture and refrigerate for about 30 minutes.

This step helps the mixture firm up, making it easier to shape into cakes.

Step 4:

Shape the chilled mixture into even crab cakes, about 3 inches in diameter.

Heat oil on medium in a skillet, and cook each cake for approximately 3-4 minutes per side.

They should be golden brown and crispy.

Step 5:

Once cooked, place the crab cakes on a paper towel to drain any excess oil.

Serve warm.

Tips and Tricks for Making This Recipe

ina garten crab cakes with onion

Choose Fresh Crabmeat

Always choose the freshest crabmeat available for the best flavor and texture.

Fresh ingredients make a noticeable difference in the final dish.

Chill the Mixture

Chilling the crab mixture before shaping prevents it from falling apart during cooking.

It firms the mixture, making it easy to work with.

Finely Chop Vegetables

Finely chopped vegetables blend better into the mixture, which helps maintain consistent texture and flavor.

Plus, it encourages even distribution in every bite.

Cook in Well-Heated Oil

Ensure your oil is hot enough before adding the crab cakes.

This helps achieve a crispy, golden crust.

Experiment with Seasonings

Feel free to experiment with spices like Old Bay or paprika for extra flavor.

It’s a chance to personalize your crab cakes to your liking.

What to Serve with Ina Garten Crab Cakes

Corn Salad
You can’t go wrong by adding a fresh corn salad to your table when serving crab cakes! The sweet and crunchy corn kernels, mixed with cherry tomatoes and avocado, offer a refreshing contrast to the savory, rich crab cakes.

Coleslaw
How about a classic coleslaw? The crisp cabbage and tangy dressing harmonize wonderfully with the flavors of the crab cakes. It’s straightforward to prepare, offering a light and zesty side dish that’s perfect for a summer day.

Roasted Asparagus
For something a little different, try roasted asparagus. It’s slightly charred, perfectly tender, and provides a delightful earthy flavor that complements the crab beautifully.

Mango Salsa
Add some zest to your meal with a vibrant mango salsa. The combination of ripe mango, red onion, and lime juice with a touch of jalapeño provides a sweet and spicy kick that’s a wonderful match with the texture and taste of crab cakes.

Green Bean Almondine
Green bean almondine is another exquisite choice. The sautéed green beans with slivers of almond bring a buttery goodness that sits well beside your crab cakes. With that extra crunch, it feels both sophisticated and satisfying on your plate.

Variations and Substitutions

Alternative Ingredients

You can swap out the mustard with Dijon for a softer taste, or with spicy brown mustard if you want a bit more kick!
Instead of using regular bread crumbs, panko adds an extra crunch. It’s my favorite for a bit of added texture!

Spice It Up

If you like a little heat, adding diced jalapeños into the mix can bring a nice spicy twist to the crab cakes!

Flavorful Herbs

Experiment with fresh herbs like dill or chives instead of parsley, which can offer a new layer of flavor!
Just be careful not to overdo it, as these herbs can be quite strong.

Binding Agents

For those who don’t eat eggs, a flax egg made by mixing ground flaxseed with water works well to hold the cakes together.

Serving Suggestions

Serving with a fresh lemon aioli can balance the flavors beautifully!
Alternatively, a spicy remoulade sauce can really enhance the crab cakes’ rich taste.

These little tweaks give the recipe your own twist without straying too far from what makes it great!

How to Store Leftover Ina Garten Crab Cakes Recipe

Storing leftover crab cakes the right way is essential to maintain their freshness!

First, make sure the crab cakes have cooled completely after cooking.

Once cooled, place them in an airtight container or wrap them tightly with plastic wrap.

In the refrigerator, these crab cakes can last about 3 to 5 days.

If you’re looking to store them longer, consider freezing.

Freezing Leftover Crab Cakes

To freeze, place the crab cakes on a baking sheet lined with parchment paper.

Let them freeze individually for a few hours until they’re firm.

Afterwards, transfer them into a resealable freezer bag or container.

When frozen properly, they maintain quality for up to 1 month.

Thawing Frozen Crab Cakes

When you’re ready to enjoy your crab cakes again, thaw them properly.

Transfer the frozen crab cake to the refrigerator the night before serving.

Avoid leaving them at room temperature to ensure they remain safe to eat.

Freshness Tips

Always label your storage containers with the date you froze your crab cakes.

This helps you keep track of their freshness and enjoy them at their best!

It’s worth noting that freezing can alter texture slightly, but the taste remains delicious.

Common Mistakes to Avoid

Not Chilling the Mixture

You should always chill the crab cake mixture for at least 30 minutes before forming the cakes!

Skipping this step can cause the crab cakes to fall apart during cooking.

Overmixing the Crabmeat

Be gentle when mixing the crabmeat with other ingredients, or you risk breaking down the delicate lumps.

Keeping the lumps as intact as possible provides the best texture in your crab cakes.

Using Too Much Filler

Try to keep the balance between crabmeat and additional ingredients like bread crumbs.

Adding too much filler can overpower the sweet flavor of the crab and compromise the texture.

ina garten crab cakes recipe feat

Ina Garten's Crab Cakes Recipe

This recipe combines the luxurious taste of lump crabmeat with the subtle crunch of breadcrumbs and the tangy kick from mustard.
One piece of advice I have is to let the mixture chill in the refrigerator before forming the cakes; it helps them hold together beautifully when cooking.
You can enjoy them with a classic remoulade sauce or switch it up with a spicy aioli.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Servings 4 people
Ingredients
  
  • 1 lb Crabmeat
  • 3/4 cup Bread Crumbs
  • 1/2 cup Mayonnaise
  • 1 tbsp Mustard
  • 2 Eggs
  • 1/4 cup Onion chopped
  • 1/4 cup Red Bell Pepper chopped
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Salt
Instructions
 
  • Begin by gently sautéing the chopped onions and red bell peppers in butter over medium heat.
  • Cook until the veggies are soft, usually around 5 to 7 minutes.
  • Allow them to cool to room temperature.
  • Step 2:
  • In a bowl, lightly break apart the crabmeat and ensure there are no shells.
  • Add the bread crumbs, mayonnaise, mustard, and lightly beaten eggs.
  • Mix the ingredients together carefully, ensuring not to break the crab apart too much.
  • Step 3:
  • Stir in the cooled vegetables with the crab mixture until everything combines well.
  • Cover the mixture and refrigerate for about 30 minutes.
  • This step helps the mixture firm up, making it easier to shape into cakes.
  • Shape the chilled mixture into even crab cakes, about 3 inches in diameter.
  • Heat oil on medium in a skillet, and cook each cake for approximately 3-4 minutes per side.
  • They should be golden brown and crispy.
  • Once cooked, place the crab cakes on a paper towel to drain any excess oil.
  • Serve warm.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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