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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


  • 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


  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.

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