Ina Garten Crab Cakes Recipe
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.
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