Ina Garten Crab Cakes Recipe

Ina Garten Crab Cakes are made with lump crabmeat, red onion, celery, red bell pepper, yellow bell pepper, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, black pepper, bread crumbs, mayonnaise, Dijon mustard, and eggs. 

This pan fried Crab Cakes recipe creates delicious 26 mini crab cakes that take about 1 hour to prepare (including cooking and chilling time) and can serve up to 6 to 8 people.

This Ina Garten Crab Cakes Recipe From “The Barefoot Contessa Cookbook” Cookbook.

Ina Garten Crab Cakes Ingredients

For the Crab Mixture:

• ½ pound lump crabmeat, drained and checked for shells
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• ¾ cup finely chopped red onion (about 1 small onion)
• 1½ cups finely chopped celery (about 4 stalks)
• ½ cup finely chopped red bell pepper (1 small pepper)
• ½ cup finely chopped yellow bell pepper (1 small pepper)
• ¼ cup minced fresh parsley
• 1 tablespoon capers, drained
• ¼ teaspoon Tabasco sauce
• ½ teaspoon Worcestershire sauce
• 1½ teaspoons Old Bay Seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup plain dry bread crumbs
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten

For Frying:

• 4 tablespoons unsalted butter
• ¼ cup olive oil

How To Make Ina Garten Crab Cakes

1. Cook the Veggies: In a large pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-low heat. Add the chopped onions, celery, bell peppers, parsley, capers, Tabasco, Worcestershire sauce, Old Bay Seasoning, salt, and pepper. Cook until the veggies are soft, about 15-20 minutes. Let it cool down.
2. Make the Crab Cakes Mixture: In a big bowl, gently mix the crabmeat with bread crumbs, mayonnaise, mustard, and eggs. Add the cooled veggie mix and stir everything together. Chill this mixture in the fridge for 30 minutes.
3. Shape the Cakes: Take the mixture out of the fridge and shape it into small, bite-sized crab cakes.
4. Fry the Crab Cakes: Heat the remaining butter and olive oil in a large pan over medium heat. Fry the crab cakes for about 4-5 minutes on each side until they’re nicely browned. Place them on paper towels to drain any excess oil. Keep them warm in an oven set to 250 degrees until you’re ready to serve.

Recipe Tips for Ina Garten’s Crab Cakes

• Make Ahead Magic: Prepare and shape the crab cakes the night before. Chill them in the fridge and bake or fry them the next day for a stress-free meal.
• Chilling is Key: Chilling the shaped crab cakes helps them hold together better during cooking. This step ensures they don’t fall apart when you cook them.
• Perfect Oil Temperature: For frying, the oil should be moderately hot, ideally between 350°F to 375°F (175°C to 190°C). This range ensures the crab cakes are crispy on the outside and perfectly cooked inside.

What To Serve With Crab Cakes

In The Barefoot Contessa Cookbook, Ina Garten recommends serving crab cakes with Rémoulade Sauce for an extra burst of flavor. Rémoulade sauce is similar to tartar sauce but much more flavorful.

Here’s how to make Rémoulade sauce:

1. Mix together 1/2 cup of mayonnaise with 2 tablespoons of chopped pickles (like the small ones called cornichons).
2. Add 1 teaspoon of spicy mustard (the kind with bigger mustard seeds).
3. Splash in 1 tablespoon of vinegar (white wine or champagne vinegar work well).
4. Season with a pinch of salt and pepper.
5. Let the sauce chill in the fridge for a bit before serving, so the flavors get stronger.

How Long Do Crab Cakes Last In The Fridge

Cooked crab cakes can last in the fridge for up to 3 to 5 days. Just make sure before refrigerating them, to let them cool then store them in a well-sealed container or wrap them with plastic wrap or aluminum foil.

How Long Do Crab Cakes Last In The Freezer 

Cooked crab cakes can stay frozen for up to 3 months. To freeze them correctly, place the cooled crab cakes on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container; this prevents them from sticking together. When ready to eat again, thaw the frozen crab cakes in the fridge overnight.

How To Reheat Leftover Crab Cakes

• In the Oven: Preheat your oven to 350°F (175°C), place the crab cakes on a wire rack over a baking sheet to allow air circulation, and heat for about 10 to 15 minutes, or until they are heated through and slightly crispy on the outside.
• In the Air Fryer: Preheat the air fryer to 350°F (175°C). Place the crab cakes in the air fryer basket and heat for about 3 to 4 minutes, or until warmed through and crispy. This method helps to maintain a nice texture.
• In the Microwave: Although not the best method for texture, you can reheat crab cakes in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 30 seconds to 1 minute, or until hot. Be aware that this method might make them a bit soggy.

Ina Garten Crab Cakes Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 350
• Total Fat: 32 g
• Saturated Fat: 9 g
• Carbohydrates: 8 g
• Dietary Fiber: 1 g
• Sugar: 1 g
• Protein: 8 g
• Cholesterol: 108 mg
• Sodium: 370 mg

Try More Ina Garten Appetizer Recipes:

• Lamb Sausage In Puff Pastry
• Lobster Salad In Endive
• Roasted Eggplant Spread