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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Remove the pan from heat and let the aromatic vegetable medley cool to room temperature, allowing the flavors to meld together.
- In a spacious mixing bowl, delicately separate the crabmeat into bite-sized pieces, ensuring no large shells remain.
- 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.
- 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.
- Using clean hands, form the chilled mixture into small, uniform cakes approximately 2 inches (5 centimeters) in diameter.
- 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.
- 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