If you’re searching for the perfect crab cakes, look no further than Ina Garten’s amazing recipe. These crab cakes are loaded with flavor and are surprisingly easy to make at home.
As I tried this recipe from her Barefoot Contessa cookbook, I was impressed by how simple yet delicious they turned out each time.
With just the right blend of ingredients like lump crabmeat, fresh vegetables, and just a hint of spice, you can create a dish that will impress your family and friends.
You’ll appreciate how Ina Garten balances flavors without overwhelming the crab. Her approach emphasizes quality ingredients, which makes a big difference. When I followed her steps, the end result was not only visually appealing but also packed with that classic Maryland taste that crab cake lovers crave.
As you dive into this recipe, you’ll find that it’s a crowd-pleaser suitable for casual weeknight dinners or special occasions. You won’t just be serving food; you’ll be sharing a piece of Ina’s legacy with your loved ones.
Why You Will Love Ina Garten’s Crab Cakes Recipe
You will enjoy Ina Garten’s crab cakes for their rich flavor and simple ingredients. The recipe uses lump crabmeat as the star, allowing the fresh taste of the crab to shine through.
Making these crab cakes is easy. With just a few steps, you can create a delicious dish.
The main ingredients include:
- ½ pound lump crabmeat
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¾ cup finely chopped red onion
These elements combine to create a satisfying texture and taste.
Versatility is another reason to love this recipe. You can serve the crab cakes as:
- An appetizer
- A main course
- Part of a seafood platter
You can also customize the dish by adding your favorite herbs or spices. This flexibility means you can adjust the flavors to suit your taste.
Presentation matters, and Ina Garten’s crab cakes look elegant on any plate. They are perfect for dinner parties or special occasions.
With such straightforward cooking methods and ingredients, this recipe is accessible for any home cook. You’ll feel accomplished when you serve these delightful crab cakes, impressing your family and friends with your culinary skills.
How to Make Ina Garten’s Crab Cakes Recipe
Making Ina Garten’s crab cakes is a straightforward process that highlights the rich flavor of fresh crab meat. Here’s what you need to know about the ingredients, the tools required, and the step-by-step instructions for crafting these delicious cakes.
Ingredients
To prepare Ina Garten’s crab cakes, gather the following ingredients:
- Crab Meat: 1 pound of lump crabmeat, preferably fresh.
- Vegetables: ½ cup diced red onion, ½ cup diced celery, and ½ cup diced bell peppers (red or yellow).
- Binders: 1 cup plain dry breadcrumbs or panko breadcrumbs, 2 extra-large eggs, and ¼ cup mayonnaise.
- Seasoning: 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Tabasco hot pepper sauce, and salt and pepper to taste.
- Fresh Herbs: ¼ cup chopped fresh flat-leaf parsley and 1 tablespoon capers.
This mixture provides a balanced flavor, allowing the crab to shine while ensuring a sturdy texture for the cakes.
Instruments
You will need several tools to effectively prepare your crab cakes:
- Mixing Bowl: A large bowl to combine all your ingredients.
- Saute Pan: A large skillet for frying the crab cakes.
- Spatula: Useful for flipping the crab cakes without breaking them.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Baking Sheet: If you choose to bake the crab cakes instead of frying.
Having these tools on hand will make the cooking process smoother and more efficient.
Step By Step Instruction
- Cook the Vegetables: In a skillet, melt 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Add the diced red onion, celery, and bell peppers. Cook until soft, about 5 minutes. Remove from heat and let cool.
- Prepare the Crab Mixture: In a mixing bowl, gently combine the lump crabmeat, cooled vegetable mixture, mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco sauce, fresh parsley, and capers. Add breadcrumbs, eggs, and season with salt and pepper. Mix carefully to keep the crab intact.
- Shape and Chill: Form the crab mixture into cakes, about 2-3 inches wide and 1 inch thick. You can shape them now or prepare them the night before. If making ahead, cover and refrigerate for at least 30 minutes.
- Cooking Options: To cook, heat oil in the saute pan. Fry the cakes on medium heat for 4-5 minutes on each side until golden brown. Alternatively, bake in a preheated oven at 375°F for about 20 minutes.
This method ensures flavorful, well-textured crab cakes that are perfect for any occasion.
Tips & Tricks
To make delicious crab cakes, follow these helpful tips.
Use Quality Crabmeat
Choose lump crabmeat for the best flavor. Make sure to check for any shells before using.
Chill the Mixture
After mixing the ingredients, chill the mixture for at least 30 minutes. This helps the cakes hold their shape while frying.
Frying Temperature
Heat your oil to a medium-high temperature. This ensures a crispy outside without burning.
Don’t Overcrowd the Pan
When frying, cook in small batches. Crowding can lower the oil temperature and lead to soggy cakes.
Use a Non-Stick Skillet
A non-stick skillet helps prevent the crab cakes from sticking. If you don’t have one, just add enough oil.
Check for Doneness
Cook your crab cakes until they are golden brown on both sides. This usually takes about 4-5 minutes per side.
Serving Suggestions
Pair your crab cakes with a simple tartar sauce or a squeeze of lemon. Fresh herbs like parsley can also add a nice touch.
Storing Leftovers
If you have any leftovers, allow them to cool and store in an airtight container. They’ll last for a few days in the refrigerator.
Ingredient Substitute
When making crab cakes, you might need some substitutes for certain ingredients. Here are some options you can consider.
For gluten-free crab cakes:
- Use gluten-free breadcrumbs instead of regular breadcrumbs.
- Substitute cornmeal for a different texture and taste.
For adding flavor:
- If you want spicy crab cakes, add chopped jalapeños or a dash of hot sauce to the mix.
- Use spicy mustard instead of regular mustard to crank up the heat.
For binding:
- If you’re out of eggs, try 1/4 cup applesauce for binding.
- Silken tofu blended until smooth can also work well as a substitute.
For seasoning:
- Fresh herbs can enhance flavor. Consider using dill or cilantro in place of parsley for a different taste.
- For a zesty kick, mix in lemon zest or lime juice.
These substitutions allow you to customize your crab cakes to fit dietary needs or personal preferences while still keeping the dish delicious.
What to Serve with Ina Garten’s Crab Cakes Recipe
When serving crab cakes, pairing them with the right sides can elevate your meal. Here are some excellent options:
Sauces
- Remoulade Sauce: This tangy sauce enhances the crab cakes’ flavor. It’s a classic choice that adds a creamy texture.
- Lemon Aioli: A zesty lemon aioli brings freshness. It complements the richness of the crab.
Salads
- Baby Spinach Salad: A simple spinach salad with lemon dressing adds a light touch. The greens contrast nicely with the fried crab cakes.
- Coleslaw: A crunchy coleslaw brings texture and helps balance the meal. The creaminess pairs well with the seafood.
Platters
- Seafood Platter: Serve crab cakes alongside shrimp, oysters, and fish. This offers variety and makes for an impressive presentation.
- Mini Crab Cakes: If you’re hosting, consider making mini versions of the crab cakes. They are perfect for appetizers and easy to eat.
Sides
- Roasted Vegetables: Seasoned roasted vegetables bring color and nutrition. They add a hearty element to the meal.
- French Fries or Potato Wedges: These classic sides provide a satisfying crunch. They work well with any sauce you choose.
These options will help you create a delightful meal centered around Ina Garten’s crab cakes.
Nutrition Fact in List Form
- Serving Size: 1 crab cake (out of 8 servings)
- Calories: 350
- Total Fat: 32 g
- Saturated Fat: 9 g
- Carbohydrates: 8 g
- Protein: Not provided, but crab cakes are a good source of protein.
- Cholesterol: 16 mg
- Vitamins and Minerals:
- Vitamin A: 2.56 mcg
- Vitamin C: 0.4 mg
- Vitamin D: 0.03 mcg
- Iron: 0.10 mg
- Calcium: 11.08 mg
- Potassium: 31 mg
Ina Garten’s Crab Cakes
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
- Calories: 310
- Protein: 22g
- Carbohydrates: 8g
- Fat: 22g
- Cholesterol: 125mg
- Sodium: 640mg
