The Ina Garten Crab Cakes Recipe is crispy on the outside and tender inside. These crab cakes are full of fresh crab flavor. They are perfect for lunch, dinner or appetizers.
Making crab cakes at home is easier than you think. If you want to learn how to make Ina Garten Crab Cakes, this guide will help.
The ingredients for Ina Garten Crab Cakes are simple and easy to find. Everyone will love these golden, delicious crab cakes at your table.
My Experience With This Recipe
I first made this recipe for a family dinner. I wanted fresh crab cakes without ordering takeout. They came out golden and crispy.
The inside was soft and full of crab flavor. My family loved them with lemon wedges and a simple salad.
Leftovers were just as good the next day. Since then, I make these crab cakes often. They are quick, easy and impressive.
Recipe Card Info
- Recipe Name: Ina Garten Crab Cakes Recipe
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Course: Appetizer
- Cuisine: American
- Calories: 320 kcal per serving
Equipment List
- Large mixing bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Non-stick skillet or frying pan
- Spatula
- Plate with paper towels for draining
- Knife and cutting board
Ingredients You Need for Ina Garten Crab Cakes
- Lump crab meat – 1 pound
- Mayonnaise – ¼ cup
- Dijon mustard – 1 teaspoon
- Old Bay seasoning – 1 teaspoon
- Egg, lightly beaten – 1
- Panko breadcrumbs – ½ cup
- Fresh parsley, chopped – 2 tablespoons
- Lemon juice – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Olive oil or butter – 2 tablespoons for frying
Step-by-Step Guide
1. Prepare the Crab Mixture
In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, egg and lemon juice. Gently fold to mix without breaking crab pieces.
2. Add Breadcrumbs and Parsley
Add panko breadcrumbs and chopped parsley. Mix carefully until the mixture holds together. Do not overmix or the crab cakes will be dense.
3. Shape the Crab Cakes
Form mixture into 6 equal-sized patties. Press gently so they hold shape. Place them on a plate ready for cooking.
4. Heat the Skillet
Add olive oil or butter to a skillet. Heat over medium heat. Ensure the pan is hot but not smoking.
5. Cook the Crab Cakes
Place crab cakes in the skillet. Cook for 5–6 minutes on each side. Turn carefully with a spatula until golden brown and crispy.
6. Drain and Serve
Remove crab cakes from skillet. Place on paper towels to drain excess oil. Serve warm with lemon wedges or tartar sauce.
Tips to Make the Best Ina Garten Crab Cakes
- Use lump crab meat for big chunks of crab
- Fold ingredients gently to keep crab texture
- Chill crab cakes for 10–15 minutes before frying
- Use medium heat to prevent burning
- Serve immediately for best crispiness
Common Mistakes to Avoid
- Overmixing the crab, breaking chunks
- Cooking on high heat, burning crust
- Using too many breadcrumbs, making crab cakes dry
- Skipping chilling step, causing them to fall apart
- Not seasoning properly, making flavor bland
Serving Suggestions
Serve Ina Garten Crab Cakes with lemon wedges, tartar sauce or aioli. Pair with a fresh green salad or roasted vegetables.
They also go well with rice or mashed potatoes. Perfect for lunch, dinner or as party appetizers. These crab cakes make meals feel special without extra effort.
Variations You Can Try
- Add chopped red bell peppers for color
- Use Old Bay and smoked paprika for smoky flavor
- Serve with spicy aioli for a kick
- Mix in green onions or chives
- Bake in oven instead of frying for lighter version
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for 1–2 days
- Reheat in a skillet over medium heat for 3–4 minutes
- Avoid microwaving; crab may become rubbery
- Do not freeze already cooked crab cakes
- Prepare mixture in advance, shape and chill before cooking
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 20 g |
| Protein | 25 g |
| Carbs | 12 g |
| Sodium | 550 mg |
Health Benefits
Crab cakes are high in protein, which helps build muscles. Crab meat contains vitamins B12 and selenium. Using fresh ingredients avoids preservatives found in frozen crab cakes.
Olive oil provides healthy fats. Making crab cakes at home lets you control seasoning and portion size.
Ina Garten Crab Cakes Recipe
Ingredients
- Lump crab meat – 1 pound
- Mayonnaise – ¼ cup
- Dijon mustard – 1 teaspoon
- Old Bay seasoning – 1 teaspoon
- Egg lightly beaten – 1
- Panko breadcrumbs – ½ cup
- Fresh parsley chopped – 2 tablespoons
- Lemon juice – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Olive oil or butter – 2 tablespoons for frying
Instructions
Prepare the Crab Mixture
- In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, egg and lemon juice. Gently fold to mix without breaking crab pieces.
Add Breadcrumbs and Parsley
- Add panko breadcrumbs and chopped parsley. Mix carefully until the mixture holds together. Do not overmix or the crab cakes will be dense.
Shape the Crab Cakes
- Form mixture into 6 equal-sized patties. Press gently so they hold shape. Place them on a plate ready for cooking.
Heat the Skillet
- Add olive oil or butter to a skillet. Heat over medium heat. Ensure the pan is hot but not smoking.
Cook the Crab Cakes
- Place crab cakes in the skillet. Cook for 5–6 minutes on each side. Turn carefully with a spatula until golden brown and crispy.
Drain and Serve
- Remove crab cakes from skillet. Place on paper towels to drain excess oil. Serve warm with lemon wedges or tartar sauce.
Notes
- Use lump crab meat for big chunks of crab
- Fold ingredients gently to keep crab texture
- Chill crab cakes for 10–15 minutes before frying
- Use medium heat to prevent burning
- Serve immediately for best crispiness
FAQs about Ina Garten Crab Cakes Recipe
Can I use canned crab meat instead of fresh?
Yes, but fresh lump crab meat gives the best flavor and texture. Drain canned crab well before using.
Can I bake these instead of frying?
Yes, bake at 375°F for 12–15 minutes until golden brown. Flip halfway through for even cooking.
Can I prepare the crab cakes ahead of time?
Yes, mix and shape crab cakes a few hours ahead. Keep them chilled in the fridge until ready to cook.
What sides go best with crab cakes?
Lemon wedges, tartar sauce, green salad, roasted vegetables, mashed potatoes or rice. These sides complement the crab flavor perfectly.
How do I keep crab cakes from falling apart?
Chill them for 10–15 minutes before cooking. Use gentle folding when mixing ingredients to maintain crab chunks.
Final Thoughts
The Ina Garten Crab Cakes Recipe is easy, flavorful and perfect for any meal. It uses simple ingredients and cooks quickly.
Once you learn how to make Ina Garten Crab Cakes, you can serve them for family dinners, parties or special occasions.
The ingredients for Ina Garten Crab Cakes are easy to find and the results are always impressive. Try this recipe today for crispy, golden crab cakes that everyone will love.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!