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Crab Cakes with Saffron Vinaigrette

The saffron vinaigrette gives these crab cakes a different twist.

  • Yield: Makes 5
Crab Cakes with Saffron Vinaigrette

Source: Martha Stewart Living Television


  • 1 pound jumbo lump blue crab meat
  • 1 large egg, beaten
  • 1 large egg yolk, beaten
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 tablespoons chopped onion
  • 1 1/2 tablespoons chopped red bell pepper
  • 1 1/2 tablespoons chopped green bell pepper
  • 3/4 teaspoon coarse salt
  • 1 1/2 teaspoons fresh thyme, picked
  • 2 pinches finely chopped fresh rosemary
  • 1/2 cup dried sourdough bread crumbs
  • Tabasco, to taste
  • 6 tablespoons extra virgin olive oil
  • Saffron Vinaigrette
  • Chives, cut into 2-inch lengths, for garnish
  • 1/4 cup tomato, peeled, seeded, and diced, for garnish


  1. Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.

  2. In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.

  3. Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.


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