Crab Cakes Recipe Ina Garten: Lump Crab Meat With Dijonnaise Sauce

There’s a reason Ina Garten’s crab cakes have achieved legendary status among home cooks and seafood lovers alike. This recipe transforms delicate lump crab meat into golden, crispy patties that stay tender inside without falling apart in the pan.

The secret lies in minimal interference with the star ingredient. A light hand with binders and fillers lets the sweet crab flavor shine, while panko breadcrumbs create that signature crunchy exterior. The accompanying Dijonnaise sauce adds a tangy, creamy contrast that perfectly complements the richness of the crab.

Each bite delivers a perfect balance of textures and flavors—sweet crab, crispy coating, and velvety sauce. The method is straightforward yet precise, ensuring professional-quality results every time.

Whether served as an appetizer or light main course, these crab cakes demonstrate how simple techniques can elevate premium ingredients into an extraordinary dish.

Ingredients for Crab Cakes Recipe Ina Garten

Premium lump crab meat and a handful of pantry staples transform into these elegant, crispy patties with creamy sauce.

The crab meat is non-negotiable here. Lump crab meat (preferably jumbo lump) delivers the best texture and sweetness. Pasteurized crab meat from the refrigerated seafood section works if fresh isn’t available. Look for Phillips or Hand Picked brands at Whole Foods or Trader Joe’s—both maintain high quality standards. Avoid imitation crab or pre-formed crab cakes, as they lack the delicate flavor and texture required for this dish.

No Old Bay? Mix paprika, celery salt, black pepper, and cayenne at equal parts for a close substitute. Panko breadcrumbs are essential for that signature crunch—regular breadcrumbs will yield a denser texture. For a lighter Dijonnaise, substitute half the mayonnaise with Greek yogurt. The sauce can be made ahead—store it separately and combine just before serving to maintain the crab cakes’ crispness.

Assemble crab cakes just before cooking to prevent sogginess. Leftovers keep in the fridge for 2-3 days but are best eaten fresh. For make-ahead, form patties and refrigerate (uncooked) for up to 24 hours—cover tightly with plastic wrap to prevent drying.

Step-by-Step Instructions for Crab Cakes With Dijonnaise Sauce

Master the technique for perfectly crisp, tender crab cakes with a rich, tangy sauce.

Step 1: Prepare the Crab Mixture

In a large bowl, gently fold together the 1 lb lump crab meat, 0.5 cup panko breadcrumbs, 0.25 cup mayonnaise, 1 whole large egg, 2 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper.

Fold in the 2 whole scallions and 2 tbsp fresh flat-leaf parsley. Be careful not to overmix—this preserves the delicate texture of the crab. The mixture should just hold together when pressed lightly with your fingers.

Step 2: Form and Chill the Crab Cakes

Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. For extra crunch, lightly coat each cake with additional panko breadcrumbs, pressing gently so they adhere.

Place the formed crab cakes on a parchment-lined plate or tray and refrigerate for 30 minutes. Chilling firms up the mixture, making the cakes easier to handle and preventing them from falling apart during cooking.

Step 3: Cook the Crab Cakes to Golden Perfection

Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until the butter begins to foam. Add the crab cakes and cook for 4-5 minutes per side until they develop a deep golden-brown crust.

Resist the urge to press down on the cakes with your spatula—this can cause them to break apart. Instead, let them cook undisturbed until the edges appear crisp and the bottoms are well-browned. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Dijonnaise Sauce

While the crab cakes cook, whisk together the remaining 0.25 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp fresh lemon juice, and a pinch of kosher salt in a small bowl. The sauce should be thick, creamy, and slightly tangy.

Taste and adjust seasoning if needed. The sauce pairs beautifully with the rich, buttery crab cakes, adding a bright contrast that balances each bite. Serve the crab cakes warm with the sauce on the side or drizzled over the top.

Essential Equipment for This Dish

Non-Negotiable Tools

A large mixing bowl is essential for gently folding the delicate crab mixture without breaking up the lumps. I recommend a stainless steel or glass bowl—both are non-reactive and easy to clean. The size should accommodate 1 lb of crab meat plus all other ingredients with room to mix comfortably.

Skillet Selection

Use a 12-inch nonstick or cast iron skillet for even heat distribution and ample space between crab cakes. I prefer my Lodge cast iron because it develops that perfect golden crust. Avoid overcrowding—cook in batches if needed to ensure proper browning.

Precision Tools

A fish spatula is invaluable for flipping delicate crab cakes without breaking them. The thin, flexible edge slides under the cakes cleanly. I also keep a kitchen scale nearby to ensure equal portioning of the 4 patties. 💡

Chilling Equipment

After forming, place crab cakes on a parchment-lined baking sheet for chilling. This prevents sticking and makes transfer to the skillet easier. A rimmed tray also catches any loose panko breadcrumbs during the 30-minute rest.

Sauce Preparation

For the Dijonnaise, a small whisk and medium bowl create the smoothest emulsion. I like using a Pyrex measuring cup—it’s easy to pour and clean. The sauce comes together quickly while the crab cakes cook, so have these ready beforehand.

Serving Essentials

Finally, keep paper towels handy for draining excess oil and a lemon squeezer for the 1 tbsp fresh lemon juice in the sauce. A slotted spatula helps transfer cooked cakes to the serving plate without excess grease. 🍋

Frequently Asked Questions