advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crab Cakes

  • Yield: Makes 24
Crab Cakes

Ingredients

  • 2 pounds lump crabmeat, picked over for cartilage
  • 1 cup dried breadcrumbs
  • 1 cup mayonnaise, store-bought or homemade
  • 2 large eggs
  • 1 red bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
  • 1 yellow bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
  • 1/2 cup fresh cilantro leaves, chopped
  • 4 scallions, chopped
  • Coarse salt and freshly ground black pepper
  • Vegetable oil, for frying
  • Cilantro-Lime Mayonnaise

Directions

  1. Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.

  2. Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.

Related Topics