Ina Garten Crab Cakes

Ina Garten crab cakes recipe blends fresh lump crabmeat with mayonnaise, Dijon mustard, breadcrumbs, eggs, and seasonings. Lightly crisp outside, delicate and moist within, they give rich, savory flavor with a hint of lemon. These traditional coastal bites honor the delicate sweetness of real crab and are named after their star ingredient.

Ingredients

• Use 1 pound fresh lump crabmeat.
• Add ½ cup mayonnaise.
• Crack 2 large eggs.
• Squeeze 1 tablespoon Dijon mustard.
• Sprinkle 1½ teaspoons Worcestershire sauce.
• Stir in 1 teaspoon Old Bay seasoning.
• Pour ½ cup dry breadcrumbs.
• Dice 2 tablespoons fresh parsley.
• Squeeze juice from 1 lemon.
• Drizzle olive oil for frying.

How to make Ina Garten Crab Cakes

1. After adding the crabmeat to a mixing bowl, carefully remove the shells.
2. In a separate bowl, whisk together mayonnaise, eggs, Dijon, Worcestershire, Old Bay, and lemon juice.
3. Using a fork, carefully incorporate the crabmeat into the wet mixture.
4. To prevent breaking the crab lumps, gently fold in the breadcrumbs and parsley.
5. Using your hands, form the mixture into eight tiny, uniform patties.
6. To make the patties firmer, place them in the refrigerator for half an hour.
7. In a skillet, heat the olive oil over medium heat until it shimmers and becomes hot.
8. The crab cakes should be crisp and golden after 3–4 minutes of cooking on each side.
9. With lemon wedges close by, serve warm after removing and draining on paper towels.

Ina Garten Crab Cakes Recipe Variations

• Traditional Lemon Zest & Herb Crab Cakes. For a refreshing variation, add lemon zest and freshly chopped dill to the original recipe. Add the parsley, one lemon’s zest, and two teaspoons of dill. By adding more citrus overtones to those savory crab bits, this small adjustment immediately improves the flavor. Sweet crabmeat is a wonderful match for the green, fragrant finish of the dill. For added zest, serve with lemon slices.
• Crunchy Panko-Crusted Crab Cakes. Use an equal amount of Japanese panko breadcrumbs in place of the dry breadcrumbs for added crunch. Because of its airy, light texture, panko produces a crispy, delicate crust without being heavy. Before sautéing, sprinkle more panko over the surface of each crab cake to add texture. The end product has soft, sweet crabmeat within and golden, crunchy outsides. Those who prefer crisp without compromising the traditional crab flavor will love this version. Crisp garden greens and tartar sauce go very well with it.
• Almond Flour Crab Cakes Without Gluten. To make a gluten-free version, use equal parts fine almond flour and breadcrumbs. In addition to keeping the mixture soft, almond flour gives the sweet crab a subtle nutty taste. To avoid wheat completely, use Dijon and Worcestershire sauce, which is gluten-free. These cakes should be sautéed in olive oil until fragrant and golden. This adaptation preserves the traditional richness and texture while producing crispy, delicious crab cakes that are ideal for guests who are gluten intolerant.

How To Store This Recipe?

1. 📦In The Fridge: Place cooled crab cakes in an airtight container. Refrigerate them for up to 2 days. Keep them separated with parchment paper.
2. ❄️ In The Freezer: Freeze uncooked crab cakes on a tray until firm. Then transfer to freezer bags. Store them for up to 2 months.
3. 🔥 To Reheat: Reheat chilled crab cakes in a skillet over medium heat. Cook each side for 3 minutes until warmed through.

Ina Garten Crab Cakes Recipe Nutrition Facts

Crabmeat provides 105 calories and 22g protein per 4 oz.
Mayonnaise adds 188 calories and 20g fat per 2 tablespoons.
Eggs contribute 70 calories, 6g protein, and 5g fat each.
Dijon mustard brings 10 calories and 120mg sodium per tablespoon.
Worcestershire sauce offers 15 calories and 200mg sodium per tablespoon.
Old Bay seasoning delivers 0 calories and 160mg sodium per teaspoon.
Breadcrumbs contain 100 calories, 20g carbs, and 2g protein per ½ cup.
Parsley delivers 2 calories, vitamin K, and antioxidants per tablespoon.
Lemon juice adds 4 calories and 10% daily vitamin C per tablespoon.
Olive oil contributes 119 calories and 14g healthy fats per tablespoon.

Try More Recipes:

• Ina Garten Crab Salad
• Ina Garten Mexican Chicken Soup
• Ina Garten Wild Rice Salad
• Ina Garten Lemon Blueberry Bread

Ina Garten Crab Cakes

Author: Dhouha Bakhouch Cooking Method:Sauteing in olive oil Cuisine:American UK Mexican Courses:Recipes

Difficulty:BeginnerPrep time: 20 minutesCook time: 8 minutesRest time: 30 minutesTotal time: 58 minutesCooking Temp:100 CServings:4 servingsEstimated Cost: $Calories:About 280 calories per crab cake kcal Best Season:Available

Description

Ina Garten crab cakes recipe blends fresh lump crabmeat with mayonnaise, Dijon mustard, breadcrumbs, eggs, and seasonings. Lightly crisp outside, delicate and moist within, they give rich, savory flavor with a hint of lemon. These traditional coastal bites honor the delicate sweetness of real crab and are named after their star ingredient.

Ingredients

• Use 1 pound fresh lump crabmeat.
• Add ½ cup mayonnaise.
• Crack 2 large eggs.
• Squeeze 1 tablespoon Dijon mustard.
• Sprinkle 1½ teaspoons Worcestershire sauce.
• Stir in 1 teaspoon Old Bay seasoning.
• Pour ½ cup dry breadcrumbs.
• Dice 2 tablespoons fresh parsley.
• Squeeze juice from 1 lemon.
• Drizzle olive oil for frying.

Instructions

1. After adding the crabmeat to a mixing bowl, carefully remove the shells.
2. In a separate bowl, whisk together mayonnaise, eggs, Dijon, Worcestershire, Old Bay, and lemon juice.
3. Using a fork, carefully incorporate the crabmeat into the wet mixture.
4. To prevent breaking the crab lumps, gently fold in the breadcrumbs and parsley.
5. Using your hands, form the mixture into eight tiny, uniform patties.
6. To make the patties firmer, place them in the refrigerator for half an hour.
7. In a skillet, heat the olive oil over medium heat until it shimmers and becomes hot.
8. The crab cakes should be crisp and golden after 3–4 minutes of cooking on each side.
9. With lemon wedges close by, serve warm after removing and draining on paper towels.

Keywords:Ina Garten Crab Cakes