Ina Garten’s Crab Cakes
Ina Garten’s Crab Cakes are a classic coastal dish featuring sweet lump crab meat, creamy mayo, Dijon mustard, and zesty Old Bay seasoning, pan-fried to golden perfection. Perfect for dinner parties or elegant appetizers!
Equipment
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Baking sheet
- Skillet or frying pan
- Spatula
- Parchment paper
Ingredients
- 1 lb lump crab meat picked over for shells
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 1½ tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup fresh breadcrumbs divided
- 2 tbsp parsley finely chopped
- 1 egg lightly beaten
- 2 tbsp butter
- 2 tbsp olive oil
- Lemon wedges for serving
Instructions
- In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- Add parsley, egg, and ½ cup breadcrumbs; mix well.
- Gently fold in the crab meat, being careful not to break up the lumps.
- Form the mixture into 6–8 crab cakes.
- Coat each crab cake lightly with remaining breadcrumbs.
- Place on a baking sheet, cover, and refrigerate for at least 30 minutes to firm up.
- Heat butter and olive oil in a large skillet over medium heat.
- Cook crab cakes for 3–4 minutes per side, until golden brown and crisp.
- Drain on paper towels and serve hot with lemon wedges or tartar sauce.
Notes
Nutrition Facts (per serving):
- Calories: 310
- Protein: 22g
- Carbohydrates: 8g
- Fat: 22g
- Cholesterol: 125mg
- Sodium: 640mg