Easy Ina Garten Crab Cakes Recipe: Coastal Comfort on a Plate

Ina Garten’s crab cakes sparkle with coastal elegance and culinary finesse.

Seafood enthusiasts appreciate these delectable morsels that blend sophisticated flavors with classic technique.

Rich maritime ingredients transform simple components into an extraordinary dining experience.

Delicate seasonings complement the tender crabmeat, creating a harmonious balance of textures and tastes.

Each carefully crafted cake represents a celebration of marine ingredients and professional cooking artistry.

These golden-brown delicacies promise a restaurant-quality meal right from your kitchen.

Comfort meets refinement in this iconic seafood preparation that will delight your dinner guests: prepare to impress.

What Makes Ina Garten’s Crab Cakes a Seafood Lover’s Dream

• Savor Luxurious Seafood Delight: These crab cakes elevate a simple seafood dish into a gourmet experience with rich, complex flavors that dance on your palate.
• Master Quick and Elegant Cooking: The recipe combines simple techniques like sautéing and frying with sophisticated ingredients, making restaurant-quality cuisine accessible in your own kitchen.
• Customize Your Culinary Adventure: Packed with colorful bell peppers, zesty seasonings, and premium crabmeat, these crab cakes offer a versatile canvas for personal taste preferences and creative twists.
• Effortless Entertaining Magic: Perfect for impressive dinner parties or special occasions, these crab cakes can be prepared ahead of time and quickly fried just before serving, reducing stress and maximizing enjoyment.

What You’ll Need for Ina Garten’s Crab Cakes

• Crabmeat: Fresh, high-quality seafood that forms the heart of the dish, preferably lump or backfin for best texture.
• Eggs: Binding agent that helps hold the crab cakes together, providing structure and richness.

• Red Onion, Celery, Red Bell Pepper, Yellow Bell Pepper: Colorful vegetables that add flavor, texture, and depth to the crab cakes.
• Parsley: Fresh herb that brings a bright, clean taste and green color to the mixture.
• Capers: Tangy, briny ingredient that provides a subtle pickle-like flavor and complexity.

• Bread Crumbs: Helps absorb moisture and bind the crab cakes, creating a cohesive texture.
• Mayonnaise, Dijon Mustard: Creamy ingredients that add moisture, tanginess, and help bind the mixture.
• Worcestershire Sauce, Hot Pepper Sauce, Crab Boil Seasoning, Salt, Pepper: Flavor enhancers that provide depth, heat, and balanced seasoning.
• Butter, Olive Oil: Cooking fats for sautéing vegetables and frying crab cakes, adding richness and helping achieve a golden-brown crust.

How to Make Ina Garten’s Crab Cakes

Step 1: Prepare Sauté Base

In a large sauté pan, melt butter and olive oil over medium-low heat.

Step 2: Sauté Colorful Vegetables

• Red onion
• Celery
• Red bell pepper
• Yellow bell pepper

Cook vegetables until they become tender, approximately 15-20 minutes.

Step 3: Enhance Flavor Profile

• Fresh parsley
• Capers
• Hot pepper sauce
• Worcestershire sauce
• Crab boil seasoning
• Salt
• Black pepper

Mix ingredients thoroughly.

Step 4: Cool Vegetable Mixture

Remove pan from heat and let vegetable mixture cool to room temperature.

Step 5: Prepare Crab Mixture

• Crabmeat (broken into pieces)
• Bread crumbs
• Mayonnaise
• Dijon mustard
• Beaten eggs

Mix ingredients gently.

Step 6: Blend Ingredients

Incorporate cooled vegetable mixture into crab mixture, stirring carefully.

Cover and refrigerate for 30 minutes to allow flavors to meld.

Step 7: Shape and Fry Crab Cakes

Form chilled mixture into small, bite-sized cakes.

Heat butter and olive oil in a skillet over medium heat.

Fry crab cakes until golden brown, about 4-5 minutes per side.

Step 8: Serve and Enjoy

Transfer crab cakes to paper towels to drain excess oil.

Keep warm in a 250°F oven until ready to serve.

Plate and enjoy your delicious homemade crab cakes!

Pro Tips for Ina Garten’s Crab Cakes

• Maximize Texture Variation: Blend crushed kettle-style potato chips into panko breadcrumbs for an unexpected crunch that elevates traditional crab cake structure.
• Elevate Seasoning Depth: Toast Old Bay seasoning briefly in a dry skillet before mixing to intensify its aromatic spice profile and release deeper flavor notes.
• Prevent Moisture Separation: Pat crab meat completely dry with paper towels to eliminate excess liquid and ensure optimal cake formation without falling apart.
• Select Premium Protein: Choose fresh lump crab meat from local fishmongers or seafood markets instead of canned versions for superior taste and texture.
• Create Refined Presentation: Use a round metal ring mold to shape perfectly symmetrical crab cakes that look professionally prepared and restaurant-quality.

How to Store Ina Garten’s Crab Cakes

• Airtight Container Method: Nestle cooled crab cakes in a sturdy, leak-proof container with parchment paper between layers. Protect each cake from sticking or breaking during storage. Label the container with the date to track freshness.
• Vacuum Sealing Method: Individually wrap each crab cake in plastic film, then use a vacuum sealer to remove air completely. This technique prevents freezer burn and maintains optimal texture for up to 4 months. Perfect for meal preppers wanting restaurant-quality preservation.
• Flash Freezing Method: Arrange crab cakes on a lined baking sheet, ensuring they don't touch. Freeze for 1-2 hours until completely solid, then transfer to freezer bags. This prevents cakes from clumping together and allows easy removal of single portions when needed.

Creative Twists on Ina Garten’s Crab Cakes

• Spicy Ocean Burst: Enhance the heat by adding diced jalapeños or increasing the hot pepper sauce quantity for a fiery kick.
• Mediterranean Herb Splash: Replace parsley with fresh dill, oregano, and add crumbled feta cheese for a Greek-inspired flavor profile.
• Smoky Seafood Fusion: Incorporate smoked paprika and replace some crabmeat with chopped smoked salmon to create a rich, complex taste.
• Gluten-Free Coastal Crunch: Substitute breadcrumbs with almond flour or gluten-free panko for a lighter, crispy alternative that maintains the crab cake's texture.

Ina Garten’s Crab Cakes: A Delicious, Crispy Treat

Culinary masterpieces often emerge from simple ingredients, and Ina Garten’s crab cakes showcase seafood artistry at its finest.

Coastal charm meets gourmet excellence through her meticulously crafted recipe, blending fresh crabmeat with vibrant vegetables and nuanced seasonings.

Mediterranean-inspired ingredients dance together, creating a harmonious symphony of flavors that transport palates to seaside destinations.

Delicate crab morsels nestled within crisp, golden exteriors promise an unforgettable dining experience that celebrates ocean’s bounty.

Sophisticated yet approachable, these crab cakes elevate weeknight dinners into memorable culinary adventures.

Passionate cooks will adore exploring this recipe – so grab your skillet, share the deliciousness with friends, sprinkle some love into each bite, and let gourmet magic unfold on your plate.

Ina Garten Crab Cakes Recipe

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4.5 from 38 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s crab cakes showcase pure Maryland coastal elegance with delicate lump crab meat and subtle seasonings. Golden-crisp edges and delicate herbal notes make these classic seafood patties a luxurious appetizer or main course that connects you directly to Chesapeake Bay culinary traditions.

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Ingredients

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Main Ingredients:

• ½ pound lump crabmeat, drained and picked to remove shells
• 2 extra-large eggs, lightly beaten
• ½ cup plain dry bread crumbs

Vegetables and Aromatics:

• ¾ cup small diced red onion (1 small onion)
• 1 ½ cups small diced celery (4 stalks)
• ½ cup small diced red bell pepper (1 small pepper)
• ½ cup small diced yellow bell pepper (1 small pepper)
• ¼ cup minced fresh flat-leaf parsley

Seasonings and Binding Ingredients:

• 2 tablespoons unsalted butter
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• ¼ cup olive oil
• ½ cup good mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon capers, drained
• ¼ teaspoon hot pepper sauce (recommended: Tabasco)
• ½ teaspoon Worcestershire sauce
• 1 ½ teaspoons crab boil seasoning (recommended: Old Bay)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

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Instructions

1. Create a flavorful sauté base by gently melting 2 tablespoons (30 milliliters) of butter and 2 tablespoons (30 milliliters) of olive oil in a large sauté pan over medium-low heat.
2. Introduce diced red onion, chopped celery, and sliced red and yellow bell peppers to the pan, allowing them to soften and become translucent, which typically takes 15 to 20 minutes.
3. Elevate the vegetable mixture by sprinkling in fresh chopped parsley, briny capers, a dash of hot pepper sauce, Worcestershire sauce, crab boil seasoning, kosher salt, and freshly ground black pepper, stirring to distribute the flavors evenly.
4. Remove the pan from heat and let the aromatic vegetable medley cool to room temperature, allowing the flavors to meld together.
5. In a spacious mixing bowl, delicately separate the crabmeat into bite-sized pieces, ensuring no large shells remain.
6. Incorporate bread crumbs, creamy mayonnaise, tangy mustard, and lightly beaten eggs into the crabmeat, gently folding the ingredients to maintain the crab’s delicate texture.
7. Fold the cooled vegetable mixture into the crab mixture with a light touch, then cover and refrigerate for 30 minutes to help the cakes hold their shape.
8. Using clean hands, form the chilled mixture into small, uniform cakes approximately 2 inches (5 centimeters) in diameter.
9. Heat a combination of butter and olive oil in a skillet over medium heat, then carefully place the crab cakes into the pan, cooking for 4 to 5 minutes on each side until achieving a golden-brown, crispy exterior.
10. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil, then keep warm in a preheated 250-degree Fahrenheit (120-degree Celsius) oven until ready to serve.

Notes

• Reheat leftover crab cakes gently in a 350-degree oven for 10 minutes to preserve their crispy exterior and delicate texture.
• Complement the dish with tangy remoulade sauce or bright lemon wedges to enhance the crabmeat’s natural sweetness.
• Prepare crab cake mixture in advance and refrigerate up to 24 hours before cooking for convenient meal planning.
• Serve immediately after cooking to enjoy the optimal balance of crispy golden crust and tender, flavorful interior.
• Keep crab cakes crisp by draining excess oil on paper towels after frying.
• Ensure a perfect golden-brown crust by heating the pan thoroughly before adding crab cakes.
• Maintain the delicate texture by avoiding overmixing and handling the crabmeat gently during preparation.
• Select premium lump crabmeat to guarantee rich, authentic flavor and superior texture.
• Chill the mixture briefly to help ingredients bind and prevent the cakes from crumbling during cooking.

• Prep Time: 1 hour 10 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 480 kcal
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 30 g
• Saturated Fat: 9 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 14 g
• Cholesterol: 150 mg