Best 3 Crab Cakes Ina Recipes

**Crab cakes are a delightful seafood dish that combines the flavors of crab, breadcrumbs, and seasonings. Served as an appetizer or a main course, they are a popular choice for seafood lovers and are often enjoyed with dipping sauces such as tartar sauce or remoulade. This article features three delicious crab cake recipes that cater to different tastes and preferences. Explore the classic Maryland-style crab cakes that tantalize with their simplicity and focus on showcasing the natural flavors of crab. Discover the unique Asian-inspired crab cakes that add an exotic twist with ingredients like ginger and soy sauce. And for those seeking a healthier option, indulge in the delectable low-carb crab cakes that use almond flour instead of breadcrumbs. Each recipe provides step-by-step instructions, cooking tips, and serving suggestions to ensure a perfect crab cake experience.**

Here are our top 3 tried and tested recipes!

INA GARTEN CRAB CAKES

Ina Garten Crab Cakes image

Crab cakes from the Ina garten cookbook. This is a really easy crab cake that you can make in less than 30 min. These crab cakes are made of red onion, celery, Red or Yellow pepper, and capers. you can choose to add some other ingredients like carrot or boiled potatoes, they work well with crab cakes.

Provided by Emily Hill

Categories appetizer Dinner

Time 55m

Number Of Ingredients 20

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup diced red onion (1 small onion)
1 1/2 cups diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon Tabasco hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay crab boil seasoning
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

In a large saucepan place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.
Over medium-low heat cook the vegetables until they are soft, it takes about 15 to 20 minutes.
Remove the vegetables from heat and leave them to cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
Add the cooked vegetable mixture and mix well.
Cover and chill in the refrigerator for about 30 minutes.
After the 30 min is passed, get off the mixture from the refrigerator and use your hand to shape it into bite-sized crab cakes.
In a Deep frying pan Heat 4 tablespoons of unsalted butter and 1/4 cup olive oil for frying over medium heat in a large saute pan. The oil temperature should reach between 359°F - 375°F before frying the crab cakes.
Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
Drain on paper towels, then keep them warm in a 250-degree oven and serve hot.

Nutrition Facts : Calories 109 cal

CRAB CAKES - INA RECIPE

Crab Cakes - Ina Recipe image

Provided by pattie_d

Number Of Ingredients 21

Ingredients

For frying:
2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

BEST EVER CRAB CAKES

Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

Tips for Making Perfect Crab Cakes:

- Use jumbo lump crab meat for the best texture and flavor. - Do not overmix the crab cakes, or they will become tough. - Gently fold in the ingredients until just combined. - Use a large skillet or griddle to cook the crab cakes so that they have plenty of room to spread out. - Do not overcrowd the skillet, or the crab cakes will not cook evenly. - Cook the crab cakes over medium heat so that they have time to cook through without burning. - Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. With a few simple tips, you can make perfect crab cakes at home that will impress your friends and family. So next time you are looking for a seafood dish to try, give crab cakes a try. You won't be disappointed.