Ina Garten Crab Cakes Recipe

I didn’t grow up with crab cakes on the table. But once I had them—real ones, full of sweet lump crab and just enough binder—I couldn’t go back to the frozen kind. Ina’s version skips the fuss and gets the texture just right: golden outside, soft and flavorful inside, with a brightness that sneaks up on you.

Here’s how I made them without falling into the usual crab cake traps.

What Most Get Wrong

The mistake I used to make? Too much filler, not enough structure. Ina flips that.

• The sautéed vegetables do double duty: flavor and moisture. Cooking them down removes excess water, so the cakes hold together without tasting dry.
• Breadcrumbs and eggs are there to bind, not bulk. The real bulk is crabmeat—and that’s the whole point.

Ingredients That Pulled Weight

• Lump crabmeat – I used the pasteurized kind in the seafood fridge section. Still sweet, still briny—just check for shells carefully.
• Celery + bell peppers – These keep the mix light and fragrant. I sauté them longer than I used to—until soft but not mushy.
• Capers – Small but mighty. They add a salty sharpness that balances the creamy mayo.
• Old Bay Seasoning – This is non-negotiable. It’s what makes them taste like Maryland.
• Dijon mustard – Gives just enough acidity to brighten the mix.
• Tabasco + Worcestershire – The quiet flavor enhancers. They don’t shout, but they matter.

What I Changed (Safely)

• Mini instead of full-size – Ina makes 14; I go smaller and get 26. They cook faster and feel perfect as appetizers.
• No remoulade? I served them once with lemony aioli instead—still worked, still disappeared.
• Oven-baked version – Tried it once on parchment at 425°F, flipping halfway. Not as crisp as pan-fried, but fine in a pinch.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Fell apart in the pan	Didn’t chill the mixture enough	Refrigerate at least 30 minutes first
Tasted flat	Skimped on seasoning	Don’t fear the Old Bay or Dijon
Burned outside, raw inside	Heat too high or cakes too thick	Keep them thin and fry on medium heat

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How to Make Ina Garten’s Crab Cakes

1. Sauté the veg. Butter + olive oil, medium-low heat. Add onions, celery, peppers, parsley, capers, Tabasco, Worcestershire, Old Bay, salt, pepper. Cook 15–20 minutes until very soft. Cool completely.
2. Mix the base. In a big bowl, gently mix crabmeat, breadcrumbs, mayo, mustard, and eggs. Fold in the cooled veg mix.
3. Chill. Cover and refrigerate for 30 minutes.
4. Shape. Use a scoop or spoon to shape into 26 mini patties.
5. Fry. Melt butter + olive oil in a pan over medium heat. Fry 4–5 minutes per side until golden. Keep warm in a 250°F oven.

Smart Little Tricks

• I shape them with a 2-tablespoon scoop—it keeps them uniform and helps them cook evenly.
• Don’t skip draining the crab well. Even a little extra liquid makes them fall apart.
• If I need to make them ahead, I prep and shape them, then chill on parchment overnight—ready to fry when guests arrive.

Freezing & Reheating

• Fridge: Cooked cakes last 3–5 days. Let cool, then store airtight.
• Freezer: Freeze flat on a tray, then bag them. Reheat at 350°F in the oven or 3–4 min in an air fryer. Avoid microwaving if you want that crisp edge.

Common “What Ifs”

Q: Can I bake these instead of frying?
Yes, though they won’t get quite as crisp. Bake at 425°F for 12–15 minutes, flipping once.

Q: What if I can’t find lump crab?
Backfin works, though it’s a bit flakier. Avoid imitation—it’s not the same recipe at that point.

Q: Do I have to use both butter and oil for frying?
Ina does, and so do I. Butter browns for flavor, oil keeps the smoke point safe.

Try More Recipes:

• Ina Garten Crab Rangoon Dip
• Barefoot Contessa Crab Quiche
• Ina Garten Fish Chowder Recipe