Ina Garten’s Crab Cakes Recipe

Make Ina Garten’s Crab Cakes at home! Crispy, golden-brown crab cakes with tender lump crab meat, fresh herbs, and a touch of seasoning — perfect for dinner, appetizers, or entertaining.

If you’ve ever wondered how to get restaurant-quality crab cakes at home, Ina Garten’s recipe is the answer.

Crispy on the outside, tender and flavorful on the inside, these crab cakes are perfect for dinner parties, weeknight dinners, or even brunch.

With a mix of fresh lump crab meat, light seasoning, and just enough binder to hold them together, these cakes feel indulgent without being heavy.

Serve them with a tangy homemade remoulade, tartar sauce, or a squeeze of lemon to elevate the flavors even more.

Why You’ll Love This Recipe!

• Quick & elegant: Takes under an hour to make, yet tastes like a gourmet dish.
• Versatile: Great as an appetizer, main course, or even on a sandwich.
• Fresh flavors: Combines crab, herbs, and just the right seasoning.
• Crowd-pleaser: Crispy golden crust with a moist, flavorful interior.

Ingredients Needed

• Fresh lump crab meat – tender, sweet chunks of shell-free crab.
• Mayonnaise – creamy binder adding richness and smooth texture.
• Egg – lightly beaten, helps hold crab cakes together.
• Dijon mustard – tangy, flavorful kick balancing richness perfectly.
• Worcestershire sauce – savory, umami flavor enhancing the crab mixture.
• Hot sauce (optional) – subtle heat to gently spice the cakes.
• Fresh parsley – bright, herbaceous notes to lift crab flavor.
• Panko breadcrumbs – crispy coating creating golden, crunchy exterior texture.
• Salt and pepper – essential seasonings to enhance all flavors.
• Unsalted butter – rich fat for golden, flavorful pan-frying.
• Vegetable oil – neutral oil to ensure even, crisp cooking.
• Lemon wedges – fresh citrus to brighten each savory bite.

How To Make Ina Garten’s Crab Cakes

Step 1: In a medium bowl, gently combine lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce (if using), parsley, and panko breadcrumbs. Season lightly with salt and pepper. Handle the crab gently so the lumps stay intact.

Step 2: Shape the mixture into 8 even patties. Lightly coat each patty with extra panko breadcrumbs to give them a crispy, golden exterior.

Step 3: In a large skillet, melt butter with vegetable oil over medium heat until hot. This combination ensures a rich flavor and prevents the cakes from sticking.

Step 4: Carefully place the crab cakes in the skillet. Cook 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if needed.

Step 5: Transfer cooked crab cakes to a plate lined with paper towels. Serve immediately with lemon wedges, tartar sauce, or a homemade remoulade for a fresh, zesty finish.

Ina Garten’s Crab Cakes Recipe Tips

• Use fresh lump crab meat: The big, sweet chunks make all the difference; avoid canned crab if you want a restaurant-quality texture.
• Handle gently: Keep the crab lumps intact when mixing; over-stirring will turn them mushy.
• Panko for crunch: Lightly coat the patties in panko breadcrumbs to get that perfect golden crust.
• Cook over medium heat: Too hot and the outside will burn before the inside cooks; too low and the crust won’t crisp.
• Make ahead: Form patties up to 24 hours in advance and refrigerate — it actually helps them hold together better.
• Add a splash of flavor: A little Dijon mustard and Worcestershire sauce elevates the savory depth without overpowering the crab.
• Serve fresh: For best results, serve immediately after cooking with lemon wedges or a tangy dipping sauce.
• Reheat carefully: Warm leftover crab cakes in a 350°F oven to maintain crispiness; microwaving can make them soggy.

Storing, Freezing & Reheating Instructions

• Storing: Let crab cakes cool completely before placing them in an airtight container. Store in the refrigerator for up to 2 days.
• Freezing: Wrap each crab cake individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheating: Reheat in a preheated 350°F oven for 5–7 minutes to keep the exterior crisp. Avoid microwaving, as it can make the crab cakes soggy.

Ina Garten’s Crab Cakes Recipe Faqs

What type of crab meat is best for crab cakes? Use fresh lump crab meat whenever possible. It provides large, tender pieces that hold together well and give that restaurant-quality texture.

Can I use canned crab meat instead? Yes, but make sure it’s lump-style canned crab and drain it well. Fresh crab always tastes better, but canned works in a pinch.

How do I prevent crab cakes from falling apart? Handle the crab mixture gently and avoid overmixing. Using egg, mayonnaise, and a little panko helps bind the cakes without crushing the crab lumps.

Can I make crab cakes ahead of time? Absolutely. Form the patties up to 24 hours in advance and refrigerate. This actually helps them hold together better during cooking.

What’s the best way to cook crab cakes? Pan-frying in a mixture of butter and oil over medium heat gives a golden, crispy crust while keeping the inside moist and tender.

Can I bake crab cakes instead of pan-frying? Yes! Bake at 400°F for 12–15 minutes, flipping halfway through, until golden brown. Spray lightly with oil to help them crisp.

What should I serve with Ina Garten’s crab cakes? Serve with lemon wedges, tartar sauce, or remoulade. Pair with a simple salad, roasted vegetables, or crusty bread for a complete meal.

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• Easy Ina Garten’s Marinara Sauce
• Ina Garten Osso Buco Recipe

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