Ina Garten Crab Cakes With Remoulade Sauce
Crab cakes are one of the most quintessential dishes of the Chesapeake Bay region, where fresh, succulent crab meat is abundant. Ina Garten, the celebrity chef and host of the popular cooking show Barefoot Contessa, has perfected her recipe for crab cakes that are crispy on the outside and bursting with flavor on the inside. The addition of a zesty remoulade sauce takes this classic seafood dish to the next level. Here is how you can make Ina Garten crab cakes with remoulade sauce that will leave your taste buds dancing.
Ingredients
For the crab cakes:
- 1 pound jumbo lump crabmeat, carefully picked over for shells
- 1/2 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 teaspoons old bay seasoning
- 1/4 cup minced scallions (white and green parts)
- 1/4 cup chopped fresh parsley leaves
- 2 extra-large eggs, beaten
- Vegetable oil, for frying
For the remoulade sauce:
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 tablespoons chopped piquant peppers (such as pepperoncini or cherry peppers)
- 1 tablespoon capers, drained
- 1 teaspoon minced garlic
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon Worcestershire sauce
Instructions
1. In a large mixing bowl, combine the crabmeat, panko breadcrumbs, mayonnaise, dijon mustard, old bay seasoning, scallions, parsley leaves, and beaten eggs. Gently fold the ingredients together until just combined. Be careful not to overmix or the crab cakes will become tough.
2. Form the crab mixture into 8 even-sized patties, about 1/2 inch thick. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
3. In a large skillet, heat enough vegetable oil to coat the bottom of the pan over medium-high heat. Carefully place the crab cakes in the skillet and cook, turning once, until golden brown and heated through, about 3-4 minutes per side.
4. To make the remoulade sauce, place all the ingredients in a small mixing bowl and whisk together until smooth.
5. Serve the crab cakes hot with a dollop of remoulade sauce on top. Garnish with chopped parsley, if desired.
Tips and Tricks
- When picking over the crabmeat, be meticulous in removing any bits of shell or cartilage, which can ruin the texture of the crab cakes.
- Use a gentle hand when mixing the ingredients together, as overmixing can make the crab cakes tough.
- Refrigerating the formed crab cakes before frying helps them hold their shape and prevents them from falling apart in the pan.
- The remoulade sauce can be made ahead of time and stored in the refrigerator for up to a week. It also makes a great dip for other seafood dishes.
Conclusion
If you are looking for a crowd-pleasing dish that is sure to impress, look no further than Ina Garten's crab cakes with remoulade sauce. These crispy, flavorful cakes are easy to make and will transport your taste buds straight to the Chesapeake Bay. Serve with a side salad or some crusty bread for a complete meal that is perfect for any occasion.
