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.

Mother's Crab Cakes

This irresistible recipe for crab cakes comes from actor Robert Duvall.

  • Yield: Makes 8 crab cakes
Mother's Crab Cakes

Source: The Martha Stewart Show, May Spring 2007

Ingredients

  • 1 pound jumbo lump crab meat, picked through
  • 2 heaping tablespoons prepared mayonnaise
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 heaping teaspoon cayenne pepper
  • 1/4 teaspoon coarse salt
  • 1/2 small onion, grated
  • 1/2 teaspoon powdered mustard
  • 17 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Tartar Sauce
  • Lemon wedges, for serving

Directions

  1. In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.

  2. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.

  3. Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

Related Topics