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Chive Crab Cakes

Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.

  • Yield: Makes 8

Photography: Randy Harris

Source: Martha Stewart Living, July/August 2015


  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons minced fresh chives, plus more for serving
  • Coarse salt
  • 1 cup oyster crackers, crushed (3/4 cup)
  • 1 pound lump crabmeat, preferably Dungeness, picked over
  • 2 tablespoons safflower oil
  • Lemon wedges, for serving


  1. Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.

  2. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.

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