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Ina Garten's Crab Cakes
Carolina Gomez

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!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Whisk
  • Measuring spoons and cups
  • Baking sheet
  • Skillet or frying pan
  • Spatula
  • Parchment paper

Method
 

  1. In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
  2. Add parsley, egg, and ½ cup breadcrumbs; mix well.
  3. Gently fold in the crab meat, being careful not to break up the lumps.
  4. Form the mixture into 6–8 crab cakes.
  5. Coat each crab cake lightly with remaining breadcrumbs.
  6. Place on a baking sheet, cover, and refrigerate for at least 30 minutes to firm up.
  7. Heat butter and olive oil in a large skillet over medium heat.
  8. Cook crab cakes for 3–4 minutes per side, until golden brown and crisp.
  9. 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